Nope- it’s a recipe! I made this awesome fall pasta dish over the weekend and it was good enough to share. The ingredients are listed as shown in the cookbook but I used fat free half and half and reduced fat cheese ravioli.
butternut-squash pasta sauce– 8 servings
1 medium butternut squash (about 1.5 lbs)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
coarse salt and ground pepper
5 garlic cloves, peal on
1 cup half and half
Pasta (3 lbs cheese ravioli or 1.5 lbs short pasta)
1. Preheat oven to 375°. Using a large sharp knife, trim ends; half squash crosswise to separate bulb from neck. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
2. 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.
3. 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 think if necessary. Season again with salt. *
4. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to think sauces if necessary. Serve with desired toppings ( Parmesan, toasted pine nuts, fresh sage, crumbled bacon)
*To freeze sauce- Cool to room temperature; transfer to airtight container (s), leaving 1 inch of space. Freeze up to 3 months. When ready to use place plastic containers upside down under hot tap water to release frozen blocks of sauce. Place blocks in large saucepan; cover and reheat over medium-low adding water to thin if necessary.