Share a Spoon - Butternut Squash Pasta Sauce

Maurnie had two wonderful submissions this week!  Here is the second:

Butternut Squash Pasta Sauce

1 med butternut squash (1 ½ pounds)

1 TBSP olive oil

½ tsp dried rubbed sage

salt and pepper

5 garlic cloves, peel on

1 cup half-and-half

Pasta (such as cheese ravioli or any short pasta like penne)

Preheat oven to 375.  Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck.  Peel with vegetable peeler.  Cut both pieces in half lengthwise.   With a spoon, scoop out seeds; discard.

Cut squash into 2-inch chucks; 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 ender, 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, and 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.  (At this stage the sauce can be frozen for use later.)

Cook pasta according to directions.  Reserve 1 cup pasta water; drain pasta and return to put.  Pour sauce over pasta; toss to coat.  Add some pasta water to thin sauce if necessary.  Serve.

I serve this topped with grated parmesan cheese, toasted, chopped walnuts and some finely chopped fresh sage.

So leave Maurnie some love folks!