Butternut Squash Alfredo

1 small butternut squash

2 Tbsp. extra virgin olive oil, divided

2 Tbsp. unsalted butter

1 medium onion, diced

5-6 cloves garlic, minced

2 Tbsp. minced fresh sage leaves

1 1/2 tsp. kosher salt, divided

3/4 tsp. black pepper

1/4 tsp. ground nutmeg

3 Tbsp. all-purpose flour

1 cup low-sodium vegetable broth

2 cups unsweetened almond milk

1 cup shredded parmesan cheese

12-16 oz. pasta of your choice

1. Preheat oven to 425 degrees F.
2. Prepare butternut squash. Slice off stem. Cut squash in half, top to bottom. Scoop out seeds from both halves. Brush each butternut squash half, cut-side up, with 1/2 Tbsp. olive oil, sprinkle with 1/4 tsp. kosher salt and 1/8 tsp. black pepper, then place cut-side down on baking sheet. Bake squash at 425 degrees F for 40 minutes. Test squash for doneness by piercing with a fork; it should slide in easily. Set roasted squash aside.
3. While the squash is roasting, begin preparing the base for the sauce by sautéing diced onion in a large heavy-bottomed pot in remaining 1 Tbsp. olive oil, 2 Tbsp. butter, and 1/2 tsp. salt. Sauté until onions begin to caramelize, about 15 minutes.
4. Add minced garlic and sage to pot with onions, and sauté until fragrant, about 1 minute.
5. Add flour over the sautéed vegetables, and cook about 1 minute, stirring frequently.
6. Add broth, then milk to the flour mixture, stirring well to scrape up bits from the bottom of the pot, and bring to a simmer. Add remaining 1/2 tsp. salt, 1/2 tsp. black pepper, and nutmeg to sauce. Stir to combine. Simmer sauce until thickened, about 5-7 minutes.
7. While sauce is cooking, cook the pasta of your choice according to package directions. Set cooked pasta aside.
8. Scoop butternut squash flesh from the cooled, roasted halves into the sauce. Remove from heat.
9. Puree sauce using an immersion blender until smooth. (Or, transfer sauce to a food processor or blender to puree until smooth, and then return sauce to pot.) Return pot to the stove on low heat.
10. Add 1 cup parmesan cheese to pureed sauce, and stir until melted and smooth. Taste for seasoning, and add more salt and/or pepper if desired. Add cooked pasta to the butternut squash alfredo sauce, and stir to combine.
11. Serve hot, ideally with roasted vegetables to catch the extra sauce!