Ingredients
1 medium butternut squash (about 1 1/2 pounds)
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup soy milk
Pasta (such as ravioli or any short pasta), for serving
Toppings, such as chopped toasted walnuts, finely chopped fresh sage
Preparation
STEP 1 Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard. STEP 2 Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic. STEP 3 Transfer squash and garlic to a food processor; puree. With motor running, add soy milk through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.) STEP 4 Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
