Roast for 50 minutes or until the squash is fork tender.Season squash with thyme, sage, and a couple large pinches of salt and pepper.Wrap foil around garlic sealing it inside. Season garlic with a pinch of salt and pepper.

Place garlic inside a small piece of tin foil and drizzle it with a teaspoon or so of olive oil.Slice it in half lengthwise, remove the seeds/guts, and discard. Cut off the top and bottom of the squash.Don't forget to salt your pasta water! This is your only chance to season the pasta itself, and a hearty amount of Kosher salt - like 1-2 tablespoons - added to your pasta water just after it comes to a boil is going to go a long way in boosting the overall flavors of the dish! Once you start salting your pasta water, you'll wonder how you ever lived without it!.But you can use your family's favorite or whatever you have on hand! Rotini, penne, linguine, or fettuccine will all allow the sauce to cling to every nook and cranny! Any type of regular or filled pasta will work for this sauce! I like to use Giovanni Rana, for a high-quality ravioli that boils to perfection in just 4 minutes.Loosen under hot tap water, transfer to a saucepan, and warm on the stove with an extra pinch of salt and pepper. If you have leftovers or are really planning ahead, store in an airtight container in the freezer for up to three months. This is a great make-ahead sauce so you've got a quick and easy dinner option at your fingertips! You can pour this into a jar and store in the fridge for up to a week.I LOVE garlic and I find that what most squash cream sauce recipes are missing is flavor! The roasted garlic in this recipe brings out the natural sweetness of the squash so I highly recommend using both heads of garlic. For a more mild flavor, roast just one head of garlic to this butternut squash ravioli sauce.Garnish with parsley, Parmesan, and toasted walnuts. Season to taste with salt and pepper and add ravioli. Remove from heat and stir in heavy cream. Pour into a saute pan and heat over medium low for 5 minutes or until heated through. Transfer squash and garlic to a high-speed blender along with veggie broth and blend until smooth and creamy. Roast for 50 minutes or until the squash is fork tender. Drizzle squash with olive oil and season with thyme, sage, and a couple large pinches of salt and pepper. If you don't want to disclose that it's a squash sauce, you can always call it a cheese sauce as well!Дrizzle garlic with olive oil and season with salt and pepper. ItвЂ™s so creamy and delicious that kids wonвЂ™t know theyвЂ™re getting a hearty serving of some serious nutrients. Your kids will eat veggies! If you have a picky eater, this sauce is the sneaky maneuver youвЂ™ve been waiting for.ItвЂ™s a super filling meatless meal option! Whether your family is vegetarian, or just trying to include a few more meatless meals in your monthly rotation, this is a great option that will still leave everyone feeling satisfied - even the meat-eaters in your life!.Add a splash of broth or cream to loosen it up and don't forget to season with salt after you've heated it through! This sauce reheats beautifully in a saucepan on the stove over medium heat.Then all you have to do for dinner is warm the sauce on the stove and add the cooked pasta of your choice! Butternut squash sauce is great for meal prep! If you do food prep on the weekends, you can make a batch of this sauce on Sunday for a quick weeknight meal during the week.Butternut Squash Pasta Sauce You'll Love This

Butternut squash pasta sauce