Butternut Squash Pasta Sauce

Based on http://www.marthastewart.com/341439/butternut-squash-pasta-sauce.

Serves 4.

Ingredients

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 / coconut milk

2 leeks and diced sausage (optional)

Short pasta, for serving

Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Directions

1. Preheat oven to 375 degrees.

2. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet.

3. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash.

4. Roast until squash is very tender, about 40 minutes, tossing once halfway through.

5. Remove and discard skin from garlic.

6. Transfer squash and garlic to a food processor; puree.

7. 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.

8. Cook pasta. Reserve 1 cup pasta water; drain pasta and return to pot.

9. Saute leeks and sausage until golden. Mix in sauce. Add some pasta water to thin sauce if necessary.

10. Serve with desired toppings.

Cook's Note

This recipe makes about 4 cups sauce, enough for 3 pounds cheese ravioli or 1 1/2 pounds short pasta.