Roasted Butternut Squash Sauce

Serves 8

1 butternut, about 1.5 lbs, peel and cut in to 1 inch dice
5-6 cloves of garlic
Olive Oil

1 cup half and half
salt

Sage
Walnuts

3 lbs ravioli

Preheat oven to 375'. Place the squash and garlic on a baking sheet and coat lightly with oil. Roast about 45 minutes. Cool. Puree with half and half. Salt to taste.

Meanwhile, cook pasta. Reserve about a cup of pasta cooking water.

To serve - thin pasta sauce with reserved water as necessary. Sprinkle sage and walnuts over the pasta and sauce.

For Casserole club - every got a full recipe of sauce and 1.5 lbs ravioli. The remaining sauce can be used on any pasta or thinned to make soup.