Butternut Squash Pasta Sauce

Instructions

Cooking the Butternut Squash

1. Preheat the oven to 350 degrees F.
2. Cut the butternut squash in half lengthwise (from end to end). Using a spoon, scoop out the guts and seeds. Discard.
3. Place the butternut squash halves flesh side down in an oven safe baking dish. Add 1/4 cup of water to the pan.
4. Transfer the pan with the squash to the preheated oven. Bake for 30 - 40 minutes, or until the squash is tender enough to piece easily with a fork.
5. Remove from oven and cool 10 minutes.

Preparing the Butternut Squash Puree

1. Carefully remove the cooked butternut squash from the pan, using tongs as the squash will still be too hot to touch.
2. Set flesh side up on a cutting board. Then, while holding the squash to stabilize with one hand that is covered in an oven mitt, scoop the cooked flesh out with a spoon.
3. Add the cooked flesh to a food processor. Discard the skins.
4. Secure the lid on the food processor and process until the squash is completely smooth.
5. Set aside, leaving in the food processor.

Cooking the Pasta

1. Fill a large stock pot with water. Salt the water 1 tablespoon of salt for every 8 cups of water in the pot. Place the pot over high heat to bring to a hard boil.
2. Once the water is boiling, add the pasta and cook until al dente according to package directions.
3. After cooked, drain and set aside.

Preparing the Butternut Squash Pasta Sauce

1. While the pasta cooks, prepare the sauce.
2. Measure the olive oil into a large skillet or cast iron pan set over medium heat.
3. Add the shallots and cook over medium heat until soft and translucent, about 5 minutes. Add the garlic, and cook 2 more minutes.
4. Transfer the cooked shallots and garlic along with the half and half to the food processor with the butternut squash puree and puree until blended
5. Transfer the butternut squash mixture back to the pan and cook over medium low heat for 4. -5 minutes.
6. Then, add the parmesan, nutmeg, sage, salt and pepper to the squash mixture, whisking periodically as the sauce cooks until the parmesan has melted.
7. Stir in the chicken or vegetable broth, adding more if needed until desired consistency is reached.
8. Remove from heat. Stir in the parsley, and lemon juice.
9. Season to taste with salt and pepper.

Serving the Pasta with Butternut Squash Pasta Sauce

1. Add the cooked pasta to the sauce, stirring to combine. Transfer to a large serving bowl or platter.
2. Garnish with additional safe leaves and grated Parmesan, if desired. Serve immediately.