• 1 1/2 lb butternut squash
• 1 tbsp olive oil
• 1/2 tsp sage (dried)
• 5 clove(s) garlic
• 1/2 cup(s) half n half
• 1 package(s) ravioli
• 1/2 cup(s) parmesan cheese, grated
|  | 1. Preheat oven to 375 degrees.
2. Place squash in microwave for a minute. Peel with a vegetable peeler. Cut squash into 2 inch chunks.
3. Place squash on baking sheet. Toss with olive oil and sage and season with kosher salt and pepper. Add garlic cloves (with peel). Roast for 30 - 40 minutes or until the squash is tender. Squeeze roasted garlic from peel.
4. Puree squash and roasted garlic in a food processor. Add half and half and process until smooth. Add water, 1/2 cup at a time, until desired consistency (usually 1 cup of water is plenty). Season to taste with salt.
5. Cook pasta according to package directions. Drain, reserving 1 cup pasta water. Toss pasta with sauce and add pasta water if necessary. Top with grated parmesan. Option: add toasted walnuts |
