This Butternut-Squash Pasta Sauce Makes Weeknight Dinner Easy

Direction :

Preheat oven and halve squash:
Preheat oven to 375°F. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck.
Step 1
Peel squash:
Peel with a vegetable peeler.
Butternut-Squash Pasta Sauce Step 2
Rachel Marek
Halve squash:
Cut both pieces in half lengthwise.
Butternut-Squash Pasta Sauce Step 3a
Butternut-Squash Pasta Sauce Step 3b
Scoop out seeds:
With a spoon, scoop out seeds; discard.
Butternut-Squash Pasta Sauce Step 4
Cut squash into chunks:
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet.
Butternut-Squash Pasta Sauce Step5
Toss squash with oil and sage:
Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash.
Butternut-Squash Pasta Sauce Step 6
Roast squash:
Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Butternut-Squash Pasta Sauce Step 7
Puree squash and garlic:
Transfer squash and garlic to a food processor; puree.
Butternut-Squash Pasta Sauce Step 8a
Butternut-Squash Pasta Sauce Step 8b
Add half and half and water:
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.
Butternut-Squash Pasta Sauce Step 9
Cook pasta:
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.