Roasted Squash Pasta Sauce
What you’ll need:
1 butternut squash (about 1¾ lb), halved lengthwise and seeded
1 tbsp olive oil, for roasting
1½ tsp olive oil, for the onion
1 small yellow onion, sliced
2 garlic cloves, sliced
1 tsp kosher salt, plus more to taste
¼ tsp black pepper (a few grinds)
⅔ cup vegetable stock, plus up to 3 tbsp more to thin
¼ cup heavy cream or coconut cream
A pinch of freshly grated nutmeg
What you’ll do:
Heat the oven to 425°F. Rub the cut sides of the squash with the 1 tbsp olive oil and sprinkle with a pinch of the salt and the pepper. Roast cut-side down on a sheet pan for 40 to 50 minutes, until a knife slides in with no resistance.
While the squash roasts, warm the 1½ tsp oil in a medium pot over medium heat. Cook the onion and garlic for about 10 minutes, until very soft but not browned.
Scoop the squash flesh into the pot, add ⅔ cup of the stock and simmer for about 10 minutes.
Blend until completely smooth, using an immersion blender or a regular blender filled no more than halfway with the lid vented, since hot liquid expands. Return to the pot and stir in the cream and nutmeg. Thin with a little more stock if needed, then season with salt to taste.
To make ahead, cool and refrigerate up to 4 days, or freeze up to 3 months. Reheat gently, thinning with a splash of stock or gnocchi cooking water.
Use as a sauce for gnocchi or your other favorite pasta.