Spaghetti With Butternut Leek Parmesan Sauce Recipes

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BUTTERNUT-SQUASH PASTA SAUCE



Butternut-Squash Pasta Sauce image

When your day is packed full, you'll appreciate the ease of this no-fuss dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 8

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

Steps:

  • 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.

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