Photography Credit: Elise Bauer

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.

Our Favorite Videos Get Recipe »

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 the butternut squash than to the pumpkins we use for jack-o-lanterns.

Butternut Squash Pasta Sauce

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 — a butternut squash pasta sauce.

We often find butternut squash inside of ravioli, so why not on the outside for a butternut squash pasta dish?

It just needed to be thinned a bit with water, made savory with Parmesan, and brightened with some sour cream and parsley.

The resulting butternut squash pasta plate was absolutely delicious, and I ate the leftover butternut squash sauce with a spoon straight out the fridge for days.