Creamy Butternut Squash Pasta Sauce

INGREDIENTS

• 1 medium butternut squash peeled and cut into 1-inch cubes

• 5 cloves of garlic peeled

• 1 medium shallot cut into quarters

• 1 Tbsp olive oil

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1 cup half and half or whole milk

• 1 tsp red wine vinegar

INSTRUCTIONS

1.  Preheat oven to 375 degrees

2. Toss squash cubes, garlic and shallot in a bowl with olive oil, salt and pepper.

3. Spread squash, garlic and shallot out on a lined baking sheet and bake for 40 minutes or until fork tender. Toss half way through baking.

4. Remove from oven and let cool for 10-15 minutes.

5. In a large food processor. Blend squash, garlic and shallot into a pureè.

6. While the food processor is running, add half and half through the spout. Blend until smooth. Add water a 1/4 cup at a time if the sauce is too thick. I like my sauce pretty thick.

7. Add red wine vinegar and pulse to combine.

8. Add salt and pepper to taste.

9. When serving with pasta, heat sauce over medium heat while pasta boils. Add cooked pasta, 1/2 cup Parmesan cheese and 1/2 cup of pasta water. Stir until sauce thickens.

This sauce is also great as a condiment for meat and fish. Add red pepper flakes, dried sage or nutmeg if you want to jazz it up!