Butternut Squash Pasta Sauce

Ingredients

• 2 lbs butternut squash (1 large or 2 small) *
• 1 yellow onion *
• 3 garlic cloves *
• 1/3 cup heavy cream, whole milk, or half and half (whatever is available)
• 2.5 cups chicken stock or water *
• 1/2 cup parmesan cheese *
• 3-4 tbsp olive oil
• 2 tsp salt (divided)
• 1/2 tsp pepper

* Note that these measurements can be adjusted.  Use what you think is appropriate!

Directions

1. Preheat the oven to 375 degrees.
2. Peel and de-seed the squash, and cut into one-inch cubes.
3. Peel garlic and quarter the onion.  Add everything to a large lined sheet pan, and cover with olive oil, salt, and pepper.  Combine well.
4. When oven reaches 375 degrees, roast squash and vegetables for 45-60 minutes, checking for doneness regularly.
5. Add your roasted vegetables, cream, and parmesan cheese to the blender and blend on high.
6. Add broth or water in small amounts, blending each time, until sauce reaches the desired thickness.
7. Taste and salt as necessary.

Note

• Vent the blender so it doesn’t explode!
• Peeling a butternut squash sucks.