For 4 people

Creamy pasta, very similar to macaroni and cheese but with grown-up flavors, is topped with roasted and pureed butternut squash. Choose a small butternut squash that weighs about 2 pounds or use half of a larger squash. Roast the squash halves, cut side down, until very tender. This method traps steam, retains more moisture, and cooks the squash more quickly. Mix it with garlic, half and half, and a good dose of parmesan. Keep the sauce warm over very low heat, stirring occasionally, while you toast the garlic breadcrumbs and the pasta water boils. There are many methods for saving pasta water; the simplest is a large pasta pot with a strainer. Using the colander means you can simply remove the pasta, transfer it to the sauce pan and all the cooking water stays behind. Once you decide that you have used as much cooking water as the sauce needs to achieve the right consistency, pour off the water. Or use a regular saucepan and dip a heatproof measuring cup into the cooking water before draining (remember to do this). You need 1 cup. Once the pasta and butternut sauce are combined, pour them into shallow bowls and sprinkle each with toasted breadcrumbs and fresh sage.

SAUCE

• 1

  small butternut squash (about 2 pounds) or 1/2 large butternut squash

• 2

  tablespoon of olive oil

• 2

  garlic cloves, finely chopped

• 1

  cup of water

• 1

  half and half cup

• ½

  cup freshly grated parmesan

• Salt and pepper, to taste

• 1. Set oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

• 2. Cut the butternut squash in half lengthwise. With a tablespoon, remove and discard all seeds. Place the squash, cut side down, on the baking sheet. Roast for 45 to 60 minutes, or until the squash is very tender when pierced with a skewer.

• 3. When the squash is cool enough to handle, scoop out the flesh with a large spoon, discarding the skin.

• 4. In a heavy-bottomed fireproof casserole dish or casserole dish large enough to hold all the pasta later, heat the olive oil over medium-high heat. Add garlic and cook, stirring occasionally, for 1 to 2 minutes or until aromatic. Add the half-and-half water, butternut flesh, parmesan and a pinch of salt and pepper. Reduce heat to medium.

• 5. Using an immersion blender, puree the mixture until the sauce is almost smooth. Or puree the mixture in a regular blender and return it to the pot. Keep warm over very low heat.

PASTA

• 1

  cup coarse dry breadcrumbs

• 2

  tablespoon of olive oil

• 1

  garlic clove, grated

• Salt and pepper, to taste

• 12

  ounces of medium shell pasta

• 1

  tbsp finely chopped fresh sage

• 1. Set oven to 350 degrees. Have a small rimmed baking sheet on hand.

• 2. In a bowl, combine the breadcrumbs, olive oil, garlic and a pinch of salt and pepper. Spread the breadcrumbs in a flat layer on the baking sheet. Grill in the oven for 5 to 10 minutes, turning once or twice, or until golden brown.

• 3. Bring a large pot of salted water to a boil. Add the shells and cook 8 to 9 minutes, or until tender but still have a bit of bite. If not using a pasta pot, use a heatproof measuring cup to remove 1 cup of the cooking water. Drain the shells in a colander but do not rinse them.

• 4. Add the cooked shells and 1/4 cup pasta cooking water to the butternut squash sauce. Cook gently over medium-low heat, stirring the pasta and sauce, and adding more pasta water, 2 tablespoons at a time, to loosen the sauce. Taste for seasoning and add more salt and pepper, if desired.

• 5. Pour the pasta into bowls. Garnish with toasted breadcrumbs and chopped sage.

Karoline Boehm Goodnick

For 4 people

Creamy pasta, very similar to macaroni and cheese but with grown-up flavors, is topped with roasted and pureed butternut squash. Choose a small butternut squash that weighs about 2 pounds or use half of a larger squash. Roast the squash halves, cut side down, until very tender. This method traps steam, retains more moisture, and cooks the squash more quickly. Mix it with garlic, half and half, and a good dose of parmesan. Keep the sauce warm over very low heat, stirring occasionally, while you toast the garlic breadcrumbs and the pasta water boils. There are many methods for saving pasta water; the simplest is a large pasta pot with a strainer. Using the colander means you can simply remove the pasta, transfer it to the sauce pan and all the cooking water stays behind. Once you decide that you have used as much cooking water as the sauce needs to achieve the right consistency, pour off the water. Or use a regular saucepan and dip a heatproof measuring cup into the cooking water before draining (remember to do this). You need 1 cup. Once the pasta and butternut sauce are combined, pour them into shallow bowls and sprinkle each with toasted breadcrumbs and fresh sage.

SAUCE

1. Set oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

2. Cut the butternut squash in half lengthwise. With a tablespoon, remove and discard all seeds. Place the squash, cut side down, on the baking sheet. Roast for 45 to 60 minutes, or until the squash is very tender when pierced with a skewer.

3. When the squash is cool enough to handle, scoop out the flesh with a large spoon, discarding the skin.

4. In a heavy-bottomed fireproof casserole dish or casserole dish large enough to hold all the pasta later, heat the olive oil over medium-high heat. Add garlic and cook, stirring occasionally, for 1 to 2 minutes or until aromatic. Add the half-and-half water, butternut flesh, parmesan and a pinch of salt and pepper. Reduce heat to medium.

5. Using an immersion blender, puree the mixture until the sauce is almost smooth. Or puree the mixture in a regular blender and return it to the pot. Keep warm over very low heat.

PASTA

1. Set oven to 350 degrees. Have a small rimmed baking sheet on hand.

2. In a bowl, combine the breadcrumbs, olive oil, garlic and a pinch of salt and pepper. Spread the breadcrumbs in a flat layer on the baking sheet. Grill in the oven for 5 to 10 minutes, turning once or twice, or until golden brown.

3. Bring a large pot of salted water to a boil. Add the shells and cook 8 to 9 minutes, or until tender but still have a bit of bite. If not using a pasta pot, use a heatproof measuring cup to remove 1 cup of the cooking water. Drain the shells in a colander but do not rinse them.

4. Add the cooked shells and 1/4 cup pasta cooking water to the butternut squash sauce. Cook gently over medium-low heat, stirring the pasta and sauce, and adding more pasta water, 2 tablespoons at a time, to loosen the sauce. Taste for seasoning and add more salt and pepper, if desired.

5. Pour the pasta into bowls. Garnish with toasted breadcrumbs and chopped sage.Karoline Boehm Goodnick