Ravioli with Butternut Squash Pasta Sauce
- 1 medium butternut squash (about 1½ pounds)
- 1 tablespoon olive oil
- ½ teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 5 cloves garlic, peel on
- 1 cup half-and-half
- Pasta (ravioli or any short pasta), about ½ pound depending on what kind you are using.
- Your choice of toppings, such as grated parmesan cheese, chopped toasted walnuts, finely chopped fresh sage, etc etc etc
- 1. Preheat oven to 375 degrees.
- 2. 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. Or, do like I do and pick up the already peeled and chopped butternut at your favorite supermarket.
- 3. 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 skin from garlic.
- 4. 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.
- 5. 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.
Recipe lightly adapted from Everyday Food