Butternut-Squash Pasta Sauce

03 Dec

We got a small butternut squash from Farm Fresh to You, and I wanted to find a new thing to do with it, so this pasta sauce fit the bill since we eat a good deal of pasta.

It turned out OK, but needed some brightening when I tasted it at the end of the process; the bitterish, roasted garlic flavor was quite strong, more than I was comfortable with. I added the juice of a lemon, and that really helped. Adding Asiago cheese on the pasta when we were eating it also helped add dimension.


  • 1 medium butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rubbed sage [I used fresh]
  • Coarse salt and ground pepper
  • 5 cloves garlic, peel on
  • 1 cup half-and-half
  • [I added the juice of a lemon to brighten the flavor]
  • Pasta (such as cheese ravioli or any short pasta), for serving
  • Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage


  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. [I just roasted the squash without peeling or seeding. Removal of both was very easy after cooking]
  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 Note

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.

–Recipe courtesy Martha Stewart’s Everyday Food magazine.

The sauce:

Sauce on the pasta, with Asiago cheese grated on top:

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Posted by on December 3, 2011 in Uncategorized


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