Wednesday, October 24, 2012

Ravioli with Butternut Squash Pasta Sauce

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It's no secret that autumn is my absolute favorite time of year. This year is no exception. I just can't seem to get off the fall recipes train.

We tried a new recipe this week and while I thought it was a recipe to add to our comfort food list, the Mr. didn't really enjoy it all that much. Actually, he was on the verge of gagging. Something to do with how thick the pasta sauce is and his memories of being fed baby food peas as a youngin'. 

I really couldn't help but laugh at how much of a disaster this meal was. I would however make it again for myself. You should give it a shot too, especially if you love squash. 


 Butternut Squash Pasta Sauce

1 medium butternut squash
1 tablespoon olive oil
1/2 teaspoon rubbed sage
salt and black pepper
5 cloves garlic, peel on
1 cup half and half
1/4 cup grated parmesan cheese

Preheat oven to 375 degrees. Trim ends of squash and halve 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 baking sheet. Toss with olive 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. Add half and half and parmesan cheese, process until smooth. Add 1 to 2 cups water; adding water to thin if necessary. Season again generously with salt.

Set the sauce aside and keep warm while you wait for your favorite pasta. In this case I used cheese ravioli. Once the pasta was cooked and drained I added the sauce and stirred over low heat until it was heated through. 


{Recipe adapted from Martha Stewart}

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