Creamy Butternut Squash Spaghetti | With Crispy Sage

Peel the butternut squash, remove the seeds, and cut the flesh into small, approx. 1 cm cubes. Finely crush the garlic cloves. Heat the extra virgin olive oil and half of the butter (20 g) in a deep skillet. Add the squash cubes and crushed garlic, season with salt and pepper, and saute over medium heat for 3-4 minutes.

Pour in approx. 1 dl of water (or later, some of the pasta cooking water), cover, and simmer over low heat for 10-12 minutes until the squash is completely tender. Once softened, add the heavy cream and blend with an immersion blender or potato masher into a creamy, silky sauce.

Meanwhile, bring a generous amount of water to a boil in a large pot, season with salt, and cook the spaghetti until al dente (1-2 minutes less than indicated on the package). Reserve 1.5 dl of the starchy cooking water before draining.