Roasted Butternut Squash Miso pappardelle with crispy Sage

Ingredients

1 lb pappardelle

1 large butternut squash

3 cloves garlic

1 tbsp miso

3 sprigs sage

1/4 cup olive oil

1/2 cup heavy cream or dairy free alternative

1/2 tsp cumin

1 tsp kosher salt

pinch of cayenne

1/2 tsp pepper

pinch of red pepper flakes

Directions

1) Preheat the oven to 400 F. Cut the butternut squash into 1 inch cubes and transfer them to a sheet pan. Drizzle with olive oil, cumin, pepper, salt, and cayenne. Roast for about 35-40 mins until tender.

2) Boil your pasta water and add a generous amount of salt. Cook your pasta according to the instructions.

3) While the butternut squash is roasting, mince your garlic. Add it to a sauce pan with olive oil, the miso, and red pepper flakes on low heat.

4) When the butternut squash is done, transfer to a food processor and blend until smooth. Add it to the saucepan. Mix in the heavy cream or other milk alternative.

5) Fry the sage leaves in olive oil in a pan for about 3-4 mins til crispy.

6) Assemble the pasta and garnish with the sage leaves and parmesan cheese.