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Cook the pasta according to package directions.
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Preheat the oven to 400°. Cut the squash in half and remove the seeds.
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Place the squash halves on baking sheet.
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Sprinkle each half with salt, pepper, and drizzle with olive oil.
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Cut the onions and sage.
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Toss together with salt, pepper, and olive oil.
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Place the onions on the pan next to the squash.
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Roast for 35-45 minutes.
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The roasting time is dependent on how thick your squash is.
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Some of the onions will begin to char. This is just fine, it simply enhances the flavor.
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Once the squash is done, allow it to cool enough to handle.
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Then scoop out the cooked flesh. Add it and the onions and sage to a blender.
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Puree the squash and onions with the apple juice, water, pasta water, garlic, and nutmeg.
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Puree until smooth.
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Add the blended mixture to a large sauté pan.
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Season with salt and pepper to taste.
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Over a low heat, slowly pour the cream in until it has reached the desired consistency.
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Add the cooked pasta to the pan and gently combine them.
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Once the pasta is well coated, serve immediately.
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Serve with a kitchen tablespoon dollop of ricotta cheese.