Butternut Squash and Parmesan Pasta with Sage from Closet Cooking
(makes 4 servings)

1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
4 cups butternut squash puree (about 1 large butternut squash)
1/4 cup heavy cream (or Greek yogurt)
1/2 cup (packed) parmigiano reggiano (or pecorino, or gruyere, etc., grated)
1/8 teaspoon nutmeg
1 tablespoon sage (chopped)
salt and pepper to taste
1 pound pasta (I used whole wheat)

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 inutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the butternut squash puree, cream, cheese, nutmeg, sage, salt and pepper and simmer for 5 minutes. (If it is too thick, add some water or milk. If it is too thin, let it simmer for a while to thicken.)
5. Meanwhile cook the pasta as directed.