Rigatoni with butternut squash and sage | Creamy autumn Italian pasta

Preheat the oven to 200 °C. Peel the butternut squash, remove the seeds, and cut it into 2 cm cubes. Peel the shallot and garlic cloves and cut them in half.

Place the squash cubes, shallot, and garlic on a baking sheet lined with baking paper. Drizzle with 20 ml of extra virgin olive oil, sprinkle with a little salt and pepper, then roast for 20-25 minutes until the squash is completely soft and lightly caramelized.

While the squash is roasting, bring a large pot of generously salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Before draining, reserve 200 ml of the pasta cooking water to loosen the sauce.