Recipe updated Nov. 18, 2011

One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called “winter” squash when it first makes its appearance in the fall? Perhaps because if stored in a cool place, they’ll last several months, well into winter. Anyway, butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most “canned pumpkin” that we use to make pumpkin pie is actually made with a variety of pumpkin more akin to butternut squash than to the pumpkins we use for jack-o-lanterns. (See Canned pumpkin is it really pumpkin?)

The ever fabulous Garrett came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it. We often find butternut squash inside of ravioli, why not on the outside? It just needed to be thinned a bit with water, made savory with Parmesan, and brightened with some sour cream and parsley. The result was absolutely delicious; I ate the leftover sauce with a spoon straight out the fridge for days.

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