Pasta with Butternut Parmesan Sauce

Ingredients

• •1 pound butternut squash
• •8 ounces bow-tie pasta
• •1 tablespoon olive oil
• •1 cup shallots
• •½ cup parmesan cheese
• •½ cup heavy cream
• •⅛ teaspoon nutmeg
• •1 tablespoon parsley
• •2 teaspoons lemon juice
• •salt and pepper

Method

From foodista.com — read the original

1. 1Preheat the oven to 350F.
2. 2Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .
3. 3Pour ¼ cup of water into a pyrex or ceramic baking dish.
4. 4Place the butternut squash halves cut side down.
5. 5Bake for 40 minutes or until a fork easily pierces the squash.
6. 6Allow to cool for 10 minutes.
7. 7Scoop out the squash flesh from the skins.
8. 8Puree with a blender (work in batches or place in a bowl and use a hand blender).
9. 9Discard the skins.
10. 10Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water).
11. 11Set over high heat to bring to a hard boil.
12. 12Add the pasta.
13. 13Cook at a hard boil, uncovered until al dente.
14. 14While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.
15. 15Add the shallots and saut until soft and translucent, about 5 minutes.
16. 16Add the butternut squash puree.
17. 17Cook for about a minute, mixing it in with the shallots.
18. 18Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
19. 19Stir in the Parmesan.
20. 20Add the nutmeg, salt and pepper.
21. 21Add water (or chicken stock) to thin to the consistency you want.
22. 22Take off heat.
23. 23Add the parsley and lemon juice.
24. 24Cover the pan to keep warm.
25. 25Check pasta. When ready (al dente) drain and plate.
26. 26Pour the sauce over the pasta.
27. 27Garnish with a little extra parsley and Parmesan.
28. 28Serve immediately.