Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut-Squash Pasta Sauce 3.5 (210) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 18, 2022 Rate Print Share Prep Time: 20 mins Total Time: 1 hr Servings: 8 A smooth, creamy sauce comes together quickly when seasoned butternut squash and garlic are pureed in a food processor with water. Ingredients 1 medium butternut squash (about 1 ½ pounds) 1 tablespoon olive oil ½ 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 Directions Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate 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 and discard skin from garlic. 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. (To freeze, see below.) 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. Cook's Notes To freeze: cool sauce to room temperature; transfer 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. Originally appeared: Everyday Food, October 2006 Rate It Print