1 butternut squash, about 2 pounds
8 oz. pasta (I used penne but you can use bowtie, rotini, etc.)
1 tablespoon olive oil
1/3 cup minced shallots
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream (I used regular cream because that's what I had and it worked fine)
1/4 teaspoon nutmeg
1 handful of chopped parsley
2 teaspoons lemon juice
Salt and pepper to taste
Preheat oven to 350 degrees. Cut the butternut squash in half, lengthwise. Scoop out the seeds and guts and discard them. Fill a baking dish with 1/4 cup water and lay the squash in the baking dish, cut side down. Bake for 40-45 minutes, until the squash could be easily pierced with a fork. Remove from oven and let cool for 10 minutes. Scoop out the meat of the squash from the skins and place in a separate medium bowl. Using a hand mixer, or a blender, puree the squash to your desired consistency. Discard the skins.
Fill a pot with salted water and place over high heat. Bring to a boil. Add the pasta and cook until al dente, approximately 8-10 minutes, uncovered.
While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the shallots until translucent, approximately 5 minutes. Add the butternut squash puree and cook for 1 minute, mixing it in with the shallots. Slowly add the cream into the mixture to avoid lumps. Stir in the Parmesan cheese. Add the nutmeg, salt and pepper to taste. Remove from the heat and add the parsley and lemon juice and stir to combine. Cover the pan to keep warm until the pasta is done.
When the pasta is done, drain in a colander and plate. Pour the sauce over the pasta and garnish with additional parsley or cheese. Serve immediately and Enjoy.adapted from simplyrecipes. com