Butternut Squash Sauce for Pasta.

The butternut squash can be subbed out for any seasonal gourd, and is especially good with acorn squash. This can be an excellent way to get kids to eat a vegetable or 2 since it looks just like mac and cheese.

For the Sauce

1 large butternut squash- about 2 pounds

1 large yellow onion

2 large carrots, peeled

1 head of garlic- halved

5 sage leaves

¼ cup olive oil or grapeseed oil

1 tbsp salt

½ tsp freshly ground black pepper

4 oz creamy goat cheese, sour cream or cream cheese

1 cup pasta cooking water

Preheat oven to 375 convection/roast or 400 no fan.

Peel butternut squash, remove seeds and large dice butternut squash. Peel onion and quarter. Peel and dice carrot. Place all on a baking sheet with the 2 halves of garlic and sage. Sprinkle olive oil, salt and pepper all over, and mix well.

Roast for 40 minutes to 1 hour, or until butternut squash is very tender.

Transfer roasted vegetables to a food processor or blender, squeeze out the garlic and discard paper. Add goat’s cheese (or whatever cheese you have chosen) and blend until very smooth, adding pasta cooking water until it is a mornay-like consistency. Taste for salt and pepper. Add the sauce to warm pasta, cooking the pasta with the sauce in the last stages of cooking and serve with a splash of olive oil and a dusting of a smoked finishing salt.

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Butternut Squash Sauce for Pasta.