INGREDIENTS
1
whole butternut squash (2 pounds cut into 1/2 cubes)
1
medium onion (cut into large chunks)
1 tbsp
vegetable oil
1 tsp
salt
1/2 tsp
freshly ground black pepper
1 tsp
dried sage
1/4 tsp
freshly grated nutmeg
2
garlic cloves (unpeeled)
8 oz
pasta
1 tsp
fresh sage
1 cup
vegetable stock
Freshly grated Parmesan cheese