500g butternut (cubed)
4 garlic cloves (unpeeled)
400g penne pasta
1 cup cream
black pepper (ground)
sage leaves (deep-fried)
Preheat the oven to 180°C. Roast butternut and garlic in olive oil for 15 to 20 minutes, or until tender.
Cook pasta in boiling salted water until al dente.
Heat the cream in a large frying pan over a medium heat. Remove the butternut from the oven and squeeze the garlic out of the skins. Add the butternut and garlic, stirring to break the butternut into smaller pieces.
Simmer until the cream starts to thicken, season with salt and pepper.
Add the cooked penne to the sauce and serve with grated Parmesan and deep-fried sage leaves.
Cooks in: 30 minutes
Pairs well with Survivor Wild Yeast Chardonnay.