1 whole butternut squash (kabocha works well too)
1 pat of grass-fed butter or 1 tablespoon of grapeseed oil
1 clove garlic, smashed
1 yellow onion, chopped
Fresh sage or basil, chopped
Sea salt to taste
2 cups of your favorite cooked penne or fusilli
1 cup water or vegetable broth (bone broth works as well)
Optional: 1/4 teaspoon of red crushed pepper
Pre-heat oven to 450F. Cut the butternut squash in half. Place in oven and roast for 20-30 minutes depending on size of squash. Remove when the flesh is soft and browned. Let cool for 10 minutes. When cool, scoop out and discard seeds. Then scoop out flesh and mash well in a bowl.
In a large heavy pot, heat butter or oil. Add chopped garlic and onion and red pepper. Saute until translucent but not browned. Add mashed squash. Add 1 cup of water or vegetable broth. Stir mixture and bring to a boil, then simmer with pot partially covered. Simmer for 15 minutes occasionally stirring. You may want to add more liquid to thin out the sauce to the consistency of your liking. Season with salt. Remove sauce from heat and pour over your cooked pasta, tossing well so well-covered. Add chopped sage or basil and serve hot.