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2 tablespoons extra-virgin olive oil, plus more for drizzling
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1 medium yellow onion, finely chopped
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½ teaspoon nutmeg
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1 small roasted butternut squash, that has been peeled and cut into cubes (4-5 cups)
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1 cup of creamy milk, I used homemade walnut milk (you can also use whole milk or heavy cream)
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Sea salt and pepper to taste
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2/3 cup of Pecorino Romano (or Parmesan) cheese, finely grated, plus more for serving
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1/2 cup sage leaves, loosely chopped
Heat EVOO in a medium pan over medium-high heat. Cook onion, stirring occasionally, until golden brown and softened, 7-8 minutes. Add in the roasted butternut squash and nutmeg and cook, stirring until fragrant (about 1 minute)
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (2 mins less than box directions). Drain, then rinse with cold water.
Transfer squash mixture to a blender. Add milk or cream and 1/3 cup of cheese and purée until smooth. Add sea salt to taste and stir.
Pour squash purée and cooked pasta into a large baking dish and toss. Top with remaining Pecorino Romano or Parmesan. Broil for 4-5 minutes top is browned and cheese melted.
Top with sage, more cheese, and fresh back pepper.
Highly adapted by the The Herb and Spoon Blog
Enjoy!
Hope everyone has a great Thanksgiving!
Xoxo
Marisa
