Butternut-Squash Pasta Sauce

From Martha Stewart -this was easy and delicious we served it over Trader Joes Butternut Squash ravioli. Also saved out a bit of the roasted squash to add as garnish :) We also fried up our fresh sage to make it crispy for topping.

• 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

Instructions Checklist

• 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.

• 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.

• 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.)

• 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.