butternut-squash pasta sauce

1 medium butternut squash
1 tbl olive oil
1/2 tsp dried rubbed sage
coarse salt and ground pepper
5 garlic cloves, peel on
1 cup half-and half
ravioli

*preheat oven to 375 using a large sharp knife, trim ends, halve squash crosswise to separate bulb from neck. peel with vegetable peeler. cut both pieces in half lengthwise. with a spoon, scoop out seeds, discard.
*cut squash into 2-inch chunks, transfer to a small rimmed baking sheet. toss with oil and sage, season generously with salt and pepper. scatter garlic around squash. roast until squash is very tender, about 40 minutes, tossing once halfway through. remove and discard skin from garlic.
*transfer squash and garlic to a food processor puree. with motor running, add half-and-half through the feed tube, process until smooth. add 1 to 2 cups water, continue to process until smooth, adding water to thin if necessary season again generously with salt.
*cook pasta according to package instructions. reserve 1 cup pasta water, drain pasta and return to pot. pour sauce over pasta, toss to coat, add some pasta water to thin sauce if necessary.
*serve with toppings of choice: grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage
*to freeze cool sauce to room temperature, transfer to air tight containers.