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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Reviews (8)

209 Ratings
  • 5 star values: 51
  • 4 star values: 58
  • 3 star values: 59
  • 2 star values: 33
  • 1 star values: 8
Rating: 4 stars
01/17/2015
I loved this -- but the page didn't include instructions for freezing the sauce as was mentioned.
Rating: Unrated
12/11/2013
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.
Rating: Unrated
11/03/2013
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!
Advertisement
Rating: Unrated
08/29/2012
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!!
Rating: Unrated
11/16/2010
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!
Rating: Unrated
11/16/2010
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!
Advertisement
Rating: Unrated
10/26/2010
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.
Rating: Unrated
10/21/2010
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!