Step 1

Heat the oil In a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, occasionally stirring, until onion is soft and translucent, about 10 minutes.

Step 2

Add the broth. Increase the heat to bring the liquid to a boil, then reduce heat to medium-low and simmer, uncovered, until squash is soft and liquid is reduced by about half, about 15–20 minutes.

Step 3

Let cool slightly, then purée everything in a blender until very smooth. Season with additional salt and pepper.

Step 4

Eat half, freeze half. If serving over pasta, return half of the sauce back to the pot, stir in the cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt, and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.