Roasted Acorn Squash Pasta Sauce
2 acorn squash (or one large butternut or other orange winter squash)
4 or more cloves of garlic (in their peels)
4 sage leaves
1 Tablespoon olive oil, sunflower oil or melted butter
1 teaspoon of salt (or to taste)
black pepper to taste
1 cup cream, half and half or milk of your choice
1 oz parmesan cheese (or another hard cheese of your choice)
Preheat oven to 400F. Cut acorn squash in half and scoop out seeds and stringy part. Brush the cut side with oil or butter, put the garlic and sage leaves inside the scooped-out pocket and roast in the oven for 45 minutes or until the squash is very soft, and starting to brown on top.
Allow squash to cool. Remove the garlic and squeeze it onto the squash. Scoop out the squash from the shell and place in a food processor or food mill, or into a small pot.
If using the food processor: add the salt and pepper and process until smooth. With the machine running, pour in the cream in a steady stream. Pour the mixture into a pot and heat on medium low until piping hot but not boiling. Serve over pasta or ravioli of your choice, topped with grated parmesan cheese.
If using the food mill: crank the squash mixture through the food mill and into a small pot. Warm the mixture over medium low heat and add the salt, pepper and cream, stirring to incorporate the cream. Don’t let the sauce boil once you have added the cream. Serve over pasta or ravioli of your choice., topped with grated parmesan cheese.
If using the immersion blender: add salt and pepper and blend until smooth, in the pot. Add the cream, and blend until velvety smooth. Warm the sauce over medium low heat but don’t let the sauce boil once you have added the cream. Serve over pasta or ravioli of your choice., topped with grated parmesan cheese.