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Butternut-Squash Pasta Sauce

When your day is packed full, you'll appreciate the ease of this no-fuss dish.

  • prep: 20 mins
    total time: 1 hour
  • servings: 8

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Ingredients

  • 1 medium butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 5 cloves garlic, peel on
  • 1 cup half-and-half
  • Pasta (such as cheese ravioli or any short pasta), for serving
  • Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Cook's Note

This recipe makes about 4 cups sauce, enough for 3 pounds cheese ravioli or 1 1/2 pounds short pasta (8 servings). For 4 servings, use half the sauce (about 2 cups) and cook 1 1/2 pounds cheese ravioli or 3/4 pounds short pasta.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.

  2. Step 2

    Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.

  3. Step 3

    Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)

  4. Step 4

    Cook pasta according to package instructions. 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. Serve with desired toppings.

Source
Everyday Food, October 2006

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Reviews (7)

  • 11 Dec, 2013

    Loved this recipe! Only change I made was to simmer rosemary (rather than sage) in the half & half before adding to the squash. Lots of flavor for so little work. My favorite kind of recipe.

  • 3 Nov, 2013

    Oh, Sweet Mama! This sauce was divine. We didn't change a thing. We rate recipes on a 4 star scale, and seriously, this got 6 stars. And bonus...there was enough to freeze! My only question is, can you can this? I linked this to my Facebook page, and told quite a few people about it. Thank you!

  • 29 Aug, 2012

    This is a great sauce! I made it yesterday and used it tonight. I heated 1 cup of the sauce with 1 cup water (next time I might use vegetable stock) and it was enough sauce for a pound of ravioli. I still have enough for 2 additional meals! I love that! The roasted garlic is a great part of this sauce. I might even use the mashed squash and garlic as a side dish! it was great without the half and half ( I saved a bit to serve my 12 month old!). I'll be enjoying this all autumn long!!

  • 16 Nov, 2010

    I made this sauce tonight and served over whole wheat spaghetti. I added a tad more garlic and replaced sage with rosemary. Very yummy, a great fall pasta!

  • 16 Nov, 2010

    I made this sauce tonight and served over whole wheat spaghetti. I added a tad more garlic and replaced sage with rosemary. Very yummy, a great fall pasta!

  • 26 Oct, 2010

    I just finished making the sauce for our ravioli tonight. After reading the recipe, I had already decided to use chicken stock instead of the 1 to 2 cups water. It still was a little bland so I added 1/3 cup Parmesan cheese. That made It is great. I can't wait for dinner.

  • 21 Oct, 2010

    I roasted a few apples with butter and cinnamon in a shallow dish of water for dessert in the same oven as the squash. I used the apple water to thin the sauce. WOW! What a great sweet and savory fall dish!