Butternut Squash Pasta, perfect for fall or WINTER!

One of my favorite dishes at Cafe Trio is the butternut squash pasta. So naturally I tried to make my own. My favorite combination is the sauce with a high quality cheese stuffed ravioli. I only had fettuccine on hand and it was delicious. Everyone loved it but one of my kids, so I added extra parmesan and bacon and she cleaned her plate. My kids are well adapted to yummy adult food but I was a little worried about this one, lucky for me they loved it!

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

1-2 cups chicken broth

Pasta (such as cheese ravioli or any short pasta or fettuccine), for serving

Toppings, such as grated parmesan cheese (lots), chopped toasted walnuts, finely chopped fresh sage, bacon pieces

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 or blender; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups chicken broth (water may be used but does not pack the flavor); continue to process until smooth, adding broth/water to thin if necessary. Season again generously with salt and pepper.

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/broth to thin sauce if necessary. Serve with desired toppings.

Adapted from Martha Stewart Recipes: Everyday Food