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
- 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]
- 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.
–Recipe courtesy Martha Stewart’s Everyday Food magazine.
Sauce on the pasta, with Asiago cheese grated on top: