Easy Butternut Squash Pasta Sauce Recipe

Pierce the squash a few times with a knife. Cook it one of two ways:
3 Place it in the bowl of a slow-cooker, cover, and cook until very tender, on high for 3-4 hours or low for 6-7 hours. 
5 Place it on a parchment or foil-lined sheet pan and roast until very tender at 425°F for 60 to 80 minutes. 
1 Use oven mitts to remove transfer the squash to a cutting board and let it cool completely.
7 When cool enough to handle, slice the squash open lengthwise. Scoop out and discard the seeds. 
6 Scoop all of the remaining filling into a food processor or blender. Add the stock and salt. Blend until very smooth. 
2 Store in the refrigerator for up to a week or freeze for up to 4 months. 
8 The sauce should be warmed up and may need to be loosened with a small amount of water before you add it to pasta.