Butternut Squash Pasta Sauce

You know fall by it's smells and flavors. Apple cider a brewing, with countless pots of applesauce a simmering. Not to mention the pumpkins and squash finding room in the baskets and floor space in my kitchen. It's fall. Most people I know here in Michigan enjoy fall and claim it to be the best season of the year. The colors of the leaves are changing and the cool morning air smells of their falling. I do enjoy this season, but it feels like there is not enough time in the day all of a sudden. The sun was setting around 9pm for so long, and now it is 7pm. Which doesn't help because there is so much work this time of year to prepare for winter. I am trying to can and store mounds of apples, peaches and whatever fresh and ready to be frozen vegetable I can find. Yes, it is a busy time. So busy that I haven't been doing alot of cooking, just a lot of canning and winterizing. Except, for squash pasta. It was time. Time to bake some squash and pour it's creamy luscious flavor over some traditional gluten-free pasta. How I love you. So this is the beginning of many more days to enjoy the great taste of sweet and hearty squash. 
First of all, you will need to cut the butternut in half and spoon out the inside seeds and guts. Put on a baking sheet and bake on 350 for about 2 hours. Or until it is soft to slice through with a knife. Let it cool and then peal off the skin. Put 2 small cooked squash meat in the blender or food processor and mix with one can of coconut milk. It will take a few minutes to blend. So add some pure water if you need to loosen it up just a  bit. Then you should have about 4 cups of blended squash and coconut milk.