- 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
- 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.
- 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.
- 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.)
- 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.
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.