I don’t know about you but when I make a homemade pasta sauce it’s almost always tomato based. I don’t really ever think outside of the box. This sauce is of course so seasonal and it’s just perfect with some simple cheese ravioli or well-seasoned plain pasta.
Maybe you’d like to make the ravioli from scratch too. If so, this recipe looks blooming gorgeous. Otherwise, packaged is just dandy – that’s what I used! The sauce is rich and tastes complex even though it’s super simple. Just sage, garlic, half and half, and that amazing butternut squash.
Perfect weeknight fare, no?
Butternut Squash Pasta Sauce
adapted from Martha Stewart
- 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
- Preheat oven to 375F . 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.
- 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.
- 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.