An average butternut weighs like 3 lbs. You don’t need that whole 3 lbs for this recipe, but you should roast the entire thing anyway. To roast, Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper. Using a large chef’s knife, cut the the round part of the butternut from the long part. Slice the round part in half and scoop out the seeds. Brush or spray parchment lightly with oil and place squash pieces, cut side down, on the baking sheet. Bake for about 45 minutes, or until squash is very tender. When cool enough to handle, scoop out the squash needed for this recipe. Save the rest for whatever you like: soup, muffins, or just mashed up with some ginger, maple syrup and cinnamon.

~ You can make this with a can of butternut or pumpkin puree, too. Of course you won’t have the roasted squash to put on top, but them’s the breaks. It will still be yum.

~ You can also make this with any winter squash, I’d imagine. Pumpkin, delicata, acorn, kabocha….all good choices.

~ I like to have extra sauce to serve with veggies and stuff. If you have no such need, then this sauce will probably be sufficient for an entire pound of pasta.

~ I would have loved to use fettuccine or linguine here, but I didn’t have any. I ended up using strozzapretti, but that’s a bit hard to find. Fusilli would be a great choice, or a smaller pasta like orecchiette. I can see penne working, too! What I’m trying to say, I think, is that this is a great sauce for any kind of pasta.