Check out our expert tips on how to turn this recipe into a complete meal.
Bring a large pot of water to a boil over high heat.
Roast until the squash is tender and browned, 25 to 30 minutes.
Photo:Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Transfer the mixture to a blender; add 34 cup milk.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Process until smooth, about 2 minutes.
Add 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes.
Drain and set aside.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute.
Carefully remove and transfer to a paper-towel-lined plate.
Reserve the butter in the pot.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Gradually whisk in 114 cups broth; cook, whisking, until smooth and thickened, about 2 minutes.
Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute.
Transfer to a large bowl.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Garnish with the fried sage leaves.
Absolutely, and if you make this a lot, its fun to switch things up.
Cavatappi and shells would be good substitutes for the elbow pasta.
Let it cool a little so it is easier to peel and chop.
Halve the squash and scoop out and discard the seeds.
Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.
