Butternut squash pasta sauce

By brenie_shydee

Recipe is enough for 3 lbs of cheese raviloi or 1 1/2 lbs (8 servings) of short pasta, such as penne or ziti. For 4 servings, use half the sauce and cook half the amount of pasta.

To freeze sauce: cool sauce to room temperature. Transfer to airtight containers leaving 1" of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium low adding water to thin if necessary.

Ingredients

• 1 med butternut squash (about 1 1/2 lb)
• 1 tbsp olive oil
• 1/2 tsp dried rubbed sage
• Coarse salt and ground pepper
• 5 cloves garlic, peel on
• 1 c half-and-half
• Pasta (such as cheese ravioli or any
• short pasta)

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees.

Using large sharp knife, trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop and seed; discard.

Cut squash into 2" chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scattered garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.

Transfer squash and garlic to a food processor. Puree. With motor running, add half-and-half through the feed tube; process until smooth, adding water to thin if necessary. Season again generously with salt.

Cook pasta according to package instruction. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta, toss to coat. Add some pasta water to thin sauce, if necessary.