Makes about 5 cups (you can freeze the leftovers)
- 1 butternut squash
- 1 large Vidalia onion or a sweet onion, peeled and quartered
- 3-4 garlic cloves, peeled and kept whole
- 2-3 tbs. olive oil
- salt and pepper, to taste
- 3 cups vegetable broth - you may not use it all
- Pasta cooked according to the directions, quantity depending on how many portions you need
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To cut the butternut squash: I like to peel the butternut squash with a vegetable peeler and then cut it in half. After taking out the seeds and stringy pulp, cut the squash into cubes and place on the prepared baking sheet.
Add the quartered onion and whole garlic gloves to the sheet. Drizzle with the olive oil, salt and pepper and toss. Keep the vegetables in a single layer so that it roasts evenly. Roast in the oven for 50-60 minutes, until softened and browned; flip the vegetables halfway. You can do this step ahead of time and leave it on the counter at room temperature to make the sauce later.
Before blending the vegetables into a sauce, take out about 1/2 cup of the roasted butternut squash and set aside. Add the remaining roasted squash, onions and garlic in a blender and pulse a few times. If blending the vegetables right from the oven, it will be hot, so be careful. Don't put all the broth in at once, add 1/2 cup at a time, until you get the desired thickness. If you don't have a blender, you can use a hand immersion stick.
When ready to serve, heat the sauce first if you made it ahead, and add about 1/2 cup to the cooked pasta-the amount will depend on what type and how much pasta you use.
Add some of the reserved roasted butternut squash on top before serving and enjoy.