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Butternut Squash Sauce

March 26, 2013

This recipe makes a lot of sauce. It can be halved or leftovers can be frozen.

Difficulty: Easysquash sauce
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hour
Yield: 4 cups
Taste: good

• 1 medium butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon dried rubbed sage
• Coarse salt and ground pepper
• 5 cloves garlic, peel on
• 1 cup half-and-half
• Pasta (such as cheese ravioli or any short pasta), for serving
• Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

1. Preheat oven to 375 degrees. Peel squash with a vegetable peeler. Using a large, sharp knife, trim and discard ends. Cut the squash 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 (with peel on) around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard 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 thin if necessary. Season again generously with salt.
4. Cook pasta according to package instructions. 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.

Source: Martha Stewart


From → Sauces

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