Pasta with Butternut Parmesan Sauce

Ingredients

• 1 butternut squash weighing about 2 1/2 pounds
• 1 pound pasta
• 1 tablespoon of extra virgin 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
• 1 teaspoon salt, more to taste
• Pepper to taste
• Water as needed to thin the sauce, about 1 cup

Directions

1. Preheat the oven to 350 degrees F. Slice the butternut squash in half lengthwise, then scrape out the seeds and stringy center; discard them, or set the seeds aside to toast later. Pour 1/4 cup of water into a baking dish, then arrange the squash halves in the dish with the cut sides facing down.
2. Bake the squash for 40 minutes, or until it is tender enough to be pierced easily with a fork. Set it aside to cool for 10 minutes. Scrape the cooked squash out of the skins and transfer the flesh to a blender; throw away the skins.
3. Warm the olive oil in a small skillet over medium heat, then cook the shallots until they are just starting to take on color, about 2-3 minutes. Add the shallots to the blender with the squash. Pour in 1 cup water, then add the parmesan, 1 teaspoons salt, and 1/8 teaspoon nutmeg. Blend until smooth, taste, and add more salt if it needs it. If the sauce is thicker than you’d like, loosen it with a bit more water.
4. Transfer the sauce to a small pot over low heat. Stir in the sour cream and heat gently until the sauce is warm. Don’t let it come to a boil.
5. Fill a pot with water and salt it using 1 tablespoon of salt for every 2 quarts of water. Put it over high heat and bring it to a vigorous boil. Add the pasta and cook it uncovered at a strong boil until al dente.
6. Once the pasta is done, drain it and place it in a bowl. Toss it with a little of the sauce. To serve, spoon a bit more sauce over the top and finish with parsley right before it goes to the table.