Butternut-Squash Pasta Sauce

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

  • Prep:
  • Total Time:
  • Servings: 8
Butternut-Squash Pasta Sauce

Source: Everyday Food, October 2006

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

Directions

  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. 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. 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. 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.

Cook's Notes

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.

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