Butternut-Squash Pasta Sauce

• 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

1. STEP 1
2. 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.
3. STEP 2
4. 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.
5. STEP 3
6. 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.)
7. STEP 4
8. 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.

butternut squash, sage, salt, garlic, soy milk, pasta, toppings

Taken from www.epicurious.com/recipes/member/views/butternut-squash-pasta-sauce-52906601 (may not work)