Velvety smooth sauce that can double (or triple) as soup, filling or myriad other options? Yes please! Not only did I use this to stuff ravioli with, but I also added it to the pan juices of a red wine braised short rib dish to make a perfect pour over sauce.

1 whole Butternut Squash
2 TBS Black Garlic (can also sub in roasted garlic)
3 TBS Herbs de Provence
1/2 block of Boursin Cheese
1/4 cup Parmesan Cheese

Preheat oven to 400.

Split the butternut squash in half and scoop out the seeds. To make this easier, I usually pop it in the microwave for 5-8 minutes to soften it.

Place on a baking sheet (cover the sheet with tinfoil for an easy clean up) and drizzle with olive oil, a pinch of brown sugar and salt and pepper to taste. The brown sugar helps create a nice rich glaze, but feel free to skip if you’re watching your sugar.

Roast the squash for 40 minutes or until browned and crispy.

While the orange veggie is being transformed into delectable deliciousness; grab your food processor and add the garlic, Herbs de Provence and parmesan cheese. Grind/blend until the herbs are powdered and the cheese is chunky. Once the butternut has cooled; add to the processor and blend together. If you need to thin the puree; add wine, broth or water by the tablespoon. And finally, the piece de resistance – Boursin Cheese. This helps create a nice umami flavor along with the uber velvety composition.

Once done blending you’re ready to use your puree. Add broth to create a soup; mix it with hot pasta water to create a perfect sauce for your noodles or stuff it in ravioli! The options are endless!

Bon Appetit!