Butternut-Squash Pasta Sauce

1. 1

   STEP 1

2. 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. 3

   STEP 2

4. 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. 5

   STEP 3

6. 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. 7

   STEP 4

8. 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.

* Per serving · 4 servings · Values may vary.