1 butternut squash (about 2 1/2 lb.- if using pre-made puree, this takes about 3 cups)
12 oz. penne pasta (or other favorite!)
1 TB olive oil
1 shallot, chopped (about 1/2 cup)
1/2 cup grated Parmesan cheese
1/2 cup skim milk
1/8 tsp nutmeg
1 tsp ground sage (or use 1 TB fresh!)
1 tsp parsley (or 1 TB fresh! If using fresh parsley, add with lemon juice at the end of cooking)
2 tsp lemon juice
salt and pepper to taste
broth or water as needed to thin sauce
Preheat oven to 350. Cut the squash lengthwise in half (see here for an easy way to do this!) and scoop out strings and seeds. Place squash cut sides down in a glass baking dish and add 1/4 cup water. Bake about 40 min. or until easily pierced with a fork. Cool 10 minutes, then scoop flesh from skins. Puree squash in a blender or food processor or using a stick blender until smooth.
Cook pasta according to package directions.
Meanwhile, make sauce. Heat olive oil over medium heat in a wide skillet.
Add shallots and cook about 5 min., or until soft and translucent.
Add squash puree and cook about another minute, stirring to combine.
Add milk a little at a time, stirring continuously to incorporate.
Stir in cheese and spices. If needed, add water or broth to thin the sauce to your liking. When sauce is hot, remove from heat and stir in lemon juice (and fresh parsley, if using).
Serve over hot pasta with extra cheese and herbs if desired.
Recipe Courtesy of KitchenJoyBlog.blogspot.com