Butternut Squash Pasta Sauce

I love butternut squash ravioli in a beautiful brown butter and sage but with all the stuff we have going on right now I am lucky to get food on table by dinner time so I wont be busting out the pasta maker anytime soon. So what do I do when I cant give into my cravings?? Improvise!

This butternut squash pasta sauce, when paired with cheese tortellini, almost makes me think that I have the real thing. Plus, the sauce freezes really well so it is perfect for those nights when you need dinner in no time flat. Bonus items, its totally kid friendly and doesn’t stain nearly as bad as red sauce!

This recipe is an adaptation of the Martha Stewart original.

1 butternut squash

½ C orange juice

2 tbs butter

2 tbs EVOO

1 head of garlic, pealed

½ tsp dried sage

S&P

½ C milk

½ C toasted walnuts

2 tbs fresh sage, chopped and pan fried

Fresh Parmesan cheese, grated

Preheat oven to 375. Prep squash for baking by cutting in half and scooping out the seeds. Rub the squash inside and out with EVOO and then sprinkle sage over the flesh. Put the squash in a baking pan, flesh side down, and then add butter and OJ to the pan. Sprinkle garlic around the pan and bake until tender (about 40 minutes).

Scoop squash out of the skin and place in a food processor or blender with garlic, leftover juices from the pan and the milk. Blend until smooth adding up to a cup of water if you would like to thin the sauce further. Season with salt and pepper and toss with pasta or freeze for later use.

Pan fry the chopped sage in EVOO until it becomes flavorful and crispy. Set aside for garnish.

Cook tortellini based on the package instructions. Drain pasta reserving a cup of the pasta water on the side. Toss pasta, nuts and sauce together. Add a small amount of pasta water at a time to thin the sauce. Sprinkle cheese and sage over the top of the bowl and serve!