Ingredients:
- 1 medium Butternut squash (about 1 1/2 lbs.)*
- 1 tbsp olive oil
- 1/2 tsp dried rubbed sage
- coarse salt and ground pepper
- 5 cloves garlic, skin on*
- 1 cup half-and-half or heavy cream*
- 12 oz (usually 1 box) pasta, cooked*
Directions:
- Preheat oven to 375*F.
- Using a large sharp knife, trim ends of butternut squash. Halve squash crosswise to seperate bulb from 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 from oven. Remove and discard skin from garlic.
- Transfer squash and garlic to a food processor; puree. Add half-and-half or cream; process until smooth (add water or chicken broth to thin, if necessary). Season again generously with salt.
- Cook pasta according to package. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin if necessary. Serve with desired toppings.
*Ingredients available at Belltown
