Step 1

Boil water for your pasta. Once the water is boiling, add a hefty pinch of salt. Add your pasta and cook to just 1-2 minutes less than time indicated on package. You'll finish cooking the pasta in the finished sauce later.

Step 2

Heat 1 tbsp of olive oil in a large pan. Sauté the onions, garlic, butternut squash, and spices in the pan on medium heat for 5-8 minutes.

Step 3

Add a splash of white wine and cover the pan. Sauté until white wine has absorbed and evaporated.

Step 4

Add 1 cup of water and the vegetable stock cube. Cover the pan and cook over medium heat for about 20 minutes or until the butternut squash is cooked through and fork-tender. While the butternut squash is cooking, add the butter. If more water is needed, add a ladle of pasta water.

Step 5

Add the cooked butternut squash and aromatics to a food processor or blender. Or into a container to use a hand blender. Add the heavy cream or Panna and Parmigiano Reggiano cheese. Blend until the consistency is creamy

Step 6

Return the butternut squash sauce to the pan and add the cooked pasta. Cook over low heat for 2-3 minutes, stirring to combine. Drizzle with olive oil as needed.