This sauce will work with any pasta, but spaghetti is an especially good pairing.
- 1 butternut squash weighing about 2 1/2 pounds
- 1 pound pasta
- 1 tablespoon of olive oil
- 1/3 cup of chopped shallots or onions
- 1/4 cup of packed, freshly grated Parmesan cheese
- 1/3 cup sour cream or Greek yogurt
- 1/8 teaspoon of grated nutmeg
- 1 tablespoon of chopped parsley, for garnish
- Salt and pepper to taste
- Water as needed to thin the sauce, about 1 cup
1 Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.
2 Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions to the blender. Add 1 cup water, the parmesan, 2 teaspoons salt and nutmeg and puree. If you need a little more water, add it. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.
3 Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table.
*Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting.