What's For Dinner: Pasta with Roasted Butternut Squash Sauce

So, now that you've got a bowlful of roasted butternut squash puree, what are you going to do with it? There are a number of options, really. You could use it as-is as a stuffing for ravioli. (My favorite make-things-easier trick is to sub in wonton wrappers for fresh pasta.)

Or you could add in a few more ingredients, and you've got yourself a delicious rich and savory pasta sauce. Toss the sauce with your favorite pasta (gnocchi or any ridged or tube pasta would work nicely), and dinner is ready.

And of course, don't forget to top each dish with a generous amount of freshly-grated Parmesan before serving. (Because, in my world, cheese makes just about anything taste better.)

Roasted Butternut Squash Sauce (printer-friendly version)
makes about 1 1/2 cups

1 cup roasted butternut squash puree
1/2 cup low-sodium vegetable broth
1/2 cup organic half-and-half
fine sea salt and freshly ground black pepper, to taste
ground rubbed sage [optional]
ground nutmeg [optional]

1. Add the roasted butternut squash puree to a small sauce pot. Stir in the vegetable broth and half-and-half and bring to a simmer over medium heat.
2. Season to taste with salt and pepper.
3. Add additional ground rubbed sage to taste.
4. Season with a dash of ground nutmeg, if desired.

Pasta with Roasted Butternut Squash Sauce (printer-friendly version)
makes 4 servings

4 cups dried pasta (gnocchi, penne, or other pasta)
1 to 1 1/2 cups roasted butternut squash sauce (see above)
Parmesan cheese, for garnish

1. Bring a large pot of salted water to a boil over high heat. Prepare the pasta according to the manufacturer's instructions.
2. Drain the pasta, reserving the pasta water to thin the pasta sauce if desired.
3. Toss the pasta with the roasted butternut squash sauce. Garnish with freshly grated Parmesan.