Butternut-Squash Pasta Sauce

I usually prepare butternut squash the same exact way, every time. I peel it, cube it, toss it with olive oil, salt & pepper, and roast it in the oven until tender. Then I mix it with other stuff to make a salad, side or whatever. And I love it that way, but I wanted to try something different.
I somehow found this recipe and thought it looked really delicious, plus it gave me a new way to enjoy butternut squash. I have had butternut squash as a pasta filling, but never as the actual sauce.
We don't eat pasta very often, so for this occasion I bought 2 kinds of refrigerated tortellini- whole wheat 3 cheese and one with a chicken filling (since one of my kids hate cheese).
I was really excited about the sauce. It smelled delicious. It was nice and smooth. It had a delicious flavor.

I used some chicken stock in place of the water called for to smooth and thin out the sauce.
The toppings- fresh sage, walnuts and parmesan cheese- were absolutely perfect.

Now, there were a few family members who were not at all excited about this pasta sauce. They didn't care for it at all. But, being the mean mom and wife that I am- I made them eat it anyway. I loved it.



Recipe for Butternut-Squash Pasta Sauce from Martha Stewart
* I added chicken stock instead of some of the water to the sauce