Butternut-Squash Pasta Sauce
A smooth, creamy sauce comes together quickly when seasoned butternut squash and garlic are pureed in a food processor with water.
Everyday Food, October 2006
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Recipe Summary
Ingredients
Directions
Cook's Notes
To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch 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.