Golden Squash Pasta Sauce

Instructions

1. 1

   Roast the squash

   Preheat the oven to 425°F. Halve the squash and remove the seeds. Brush the cut sides with olive oil, then season with kosher salt and sugar, if using. Place the squash cut-side down on a parchment-lined sheet pan. Scatter the sage leaves and unpeeled garlic alongside the squash. Roast for 45–60 minutes, or until the squash is deeply caramelized at the edges and fully tender. Let cool slightly, then scoop out the flesh. You should have about 2 lbs roasted squash flesh. Squeeze the roasted garlic from the skins and reserve it.

2. 2

   Build the aromatic base

   In a large pot, melt the butter over medium-low heat. Add the diced onion and kosher salt. Cook slowly for 10–12 minutes, stirring occasionally, until the onion is golden and sweet. Add the roasted garlic and mash it into the onions. Stir in the thyme and chili flakes, if using, and cook for 1 more minute.

3. 3

   Blend the sauce

   In a high-power blender, combine the roasted squash, onion-garlic mixture, whole milk, stock, white miso, Parmesan, nutmeg, and black pepper. Blend for 1–2 minutes, or until completely smooth. The texture should be thicker than tomato sauce, similar to loose Greek yogurt. If the sauce is too thick, add more milk 1 tablespoon at a time until it blends smoothly.

4. 4

   Reduce and finish

   Return the blended sauce to the pot and place over low heat. Simmer for 5–10 minutes, stirring often, until the sauce tightens enough to coat a spoon. Whisk in the crème fraîche or heavy cream, butter, and lemon juice or sherry vinegar. Taste and adjust with additional kosher salt as needed. Simmer for 2 more minutes, stirring until the sauce is glossy and fully emulsified.