Prep 20 mins
Cook 1 hr
I have not tried this recipe. I got it from Health Matters newspaper. This recipe makes about 4 cups of sauce. That's enough for 3 pounds of cheese ravioli or 1 1/2 pounds (8 servings) of short pasta, such as penne or ziti.
- 1 medium butternut squash (about 1 1/2 pounds)
- 14.79 ml olive oil
- 2.46 ml dried rubbed sage
- coarse salt and pepper
- 5 garlic cloves, peelon
- 236.59 ml half-and-half
- pasta, for serving (such as cheese ravioli or any short pasta)
- parmesan cheese
- Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the 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.
- Tansfer 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. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.
- To Freeze: Cool sauce to room temperature to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary.
- (To serve with pasta,see step 4).
This was GREAT!! I used an acorn squash that I had already cooked. I used about 2 cups puree and added the spices, garlic and a can of evaporated skim milk. I used my hand blender to blend all to gether and make it smooth. I also added 1/4 cup grated parm. cheese to melt. Then I served it over penne pasta. My kids LOVED it and LOVED that it was healthy and full of vitamins and they didn't even know it!
This was great! I made it for a debate watch party last night and served it over cheese ravioli, alongside soime autumn beers. The preparation is simple and the result is delicious. I found that it needed a bit more sage and quite a bit of salt and pepper when I was heating it on the stove after pureeing. Also, I topped it with some chopped fresh basil, which was excellent. This is a great way to use squash and I will make it again. Thanks for posting!
I have been making this exact recipe for my family for about a year (I found it in Everyday Food magazine), and they all love it. My son, who hates all vegetables, doesn't even realize he's eating squash - thinks it's a cheese sauce because it's so flavorful and rich. It is especially divine over portabello mushroom ravioli. My husband says this dish is something you'd find in a gourmet Italian restaurant. I guess it freezes well, but I wouldn't know because it never makes it to the freezer in our house!!