- 500 g butternut, cubed
- 4 cloves garlic, unpeeled
- 400 g penne pasta
- 1 cup cream
- Sea salt and freshly ground black pepper
- Parmesan for serving
- Sage leaves, deep-fried for serving
Preheat the oven to 180°C.
Roast 500 g cubed butternut and 4 unpeeled whole garlic cloves drizzled in olive oil for 15 to 20 minutes, or until tender.
Cook 400 g penne pasta in boiling salted water until al dente.
Remove the butternut from the oven and squeeze the garlic out of the skins.
Heat 1 cup cream in a large frying pan over a medium heat. Add the butternut and garlic, stirring to break the butternut into smaller pieces.
Simmer until the cream starts to thicken, season with sea salt and freshly ground black pepper.
Add the cooked penne to the sauce.
Serve with grated Parmesan and deep-fried sage leaves.