📖 Instructions

1. Begin by preheating your oven to 400°F (200°C). While the oven heats, prepare the butternut squash. Carefully halve the squash lengthwise, scoop out the seeds, and drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes, or until fork-tender.
2. While the squash roasts, prepare the yarrow-infused broth. In a large pot, bring 6 cups of vegetable broth to a gentle simmer. Add 2 tablespoons of dried yarrow flowers and let it steep for about 15 minutes. This infusion process will impart a subtle, earthy flavor to the broth that complements the sweetness of the squash. After steeping, strain the broth to remove the yarrow flowers and set aside. (I once forgot to strain and it wasn't the best experience)
3. Once the butternut squash is roasted and cool enough to handle, scoop out the flesh and transfer it to a blender or food processor. Add 1 cup of the yarrow-infused broth, the grated Parmesan cheese, and a pinch of nutmeg. Blend until smooth and creamy. Taste and adjust seasoning as needed with salt and pepper. Don’t be shy with the nutmeg; it really brings out the squash's natural sweetness.
4. While blending the sauce, cook your pasta according to package directions in salted boiling water. Reserve about 1 cup of the pasta water before draining. This starchy water will help create a silky sauce later on.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the entire dish. Immediately pour in the butternut squash sauce and bring to a simmer. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
6. Add the drained pasta to the skillet with the butternut squash sauce. Toss well to coat every strand of pasta with the luscious sauce. Cook for another 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.
7. Serve immediately, garnished with fresh yarrow sprigs and an extra sprinkle of grated Parmesan cheese. A drizzle of high-quality olive oil adds a lovely finishing touch. This dish pairs wonderfully with a crisp white wine or a simple green salad. Enjoy!