PASTA WITH BUTTERNUT PARMESAAN SAUCE RECIPE

INGREDIENTS

• 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

DIRECTION

• Preheat the oven at 350F.
• Slice the butternut squash lengthwise in two parts and hollow out out the guts and seeds and remove them (or save the seeds and toast them).
• Pour 1/4 cup of water into a Pyrex or ceramic baking dish and put the butternut squash halves cut side down on it.
• Bake for 40 minutes or until a fork with no trouble pierces the squash.
• Let it cool for 10 minutes.
• Dig out the squash flesh from the skins and put it into a blender.
• Thrust aside the skins.
• Sauté the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown which will take about 3-4 minutes.
• Add the onions to the blender.
• Add 1 cup of water, the parmesan, 2 teaspoons salt and nutmeg and puree in it.
• 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.
• Take another pot and boil the pasta as directed on the packet.
• When the pasta is ready, drain it and put it into a bowl.
• Mix with a little of the sauce and serve.
• Add a spoonful of additional sauce and some parsley right on it when you bring it to the table.