Ingredients
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1
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1
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1/2
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-
5
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1
-
-
-
-
-
-
-
-
-
Directions
Butternut Squash Pasta Sauce, 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., The hardest part was cutting the butternut squash. After I added the Half & Half, I loved the consistency, so I didnt add any water. Used fresh small ravioli. My husband said I can make this any time!, I loved it. Of course I tweaked it. After baking it an extra 30 minutes I threw it in my Ninja and added nutmeg and cinnamon to taste with a pinch of salt. used a full can of condensed milk added about 1/3 water to the can to get every bit of milk out! Then pureed and thinned it out with chicken broth. We loved it. It easily made enough sauce for 6 people. We had 3 so I froze the rest for another night.
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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to Serve With Pasta, See Step 4. |
