1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1 teaspoon dried sage
coarse salt and pepper
5 garlic cloves, peelon
1 cup coconut milk
pasta, for serving
Any type of cheese for topping with if you like ( I like it better this way- a little cheese makes the whole thing cheesy)
1)Preheat oven to 375. Microwave squash for 2 minutes to soften, and then trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; I used these seeds for this recipe.
2) Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and 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- In my oven this took closer to an hour though.
3)Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half 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.
4)Pour over pasta and spinkle with cheese if you prefer.