Ingredients
1butternut squash,(about 2½ lbs)
1lbpasta
1tbspextra-virgin olive oil
⅓cupshallots,or onions, chopped
¼cupparmesan cheese,packed, freshly grated
⅓cupsour cream,or Greek yogurt
⅛tspnutmeg,grated
1tbspparsley,chopped, to garnish
1tspsalt,plus more to taste
pepper,to taste
1cupwater,as needed to thin the sauce
Preparation
Preheat the oven to 350 degrees F.
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 ¼ cup of water into a 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 it into a blender. Discard the skins.
Sauté the shallots in the olive oil over medium heat in a small skillet for about 2 to 3 minute until just beginning to brown.
Add the shallots to the blender. Add 1 cup of water, parmesan, 1 teaspoon of salt, and ⅛ teaspoon of nutmeg and blend until smooth.
Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.
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.
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 served on the table.
