1 butternut squash weighing about 2.5lb
8-12 oz bowtie pasta
1T olive oil
1/3c chopped shallots (a mild onion chopped fine would work here if you don't like shallots)
1/2c packed freshly grated parmesan cheese
1/2c heavy cream or coconut milk
1/8t grated nutmeg
1T chopped parsley
2t lemon juice
salt and pepper to taste
1. Preheat the oven to 350 degrees F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them. The easiest way to cut a squash is to cut off a piece at the bottom. Then you can stand it upright and it will sit flat as you cut vertically toward the cutting board.
Pour 1/4c water into a baking dish and place the squash halved cut side down. Bake for 40 min or until a fork easily pierces the squash. Allow to cool 10 min, then scoop out the sqush flesh and puree with regular or immersion blender. (Discard the squash skins)
2. Fill a pot with water and salt (1T of salt for every 2 qts 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.
3. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and saute until soft and translucent, about 5 min. Add the butternut squash puree and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and avoid lumps. Stir in the parmesan; add the nutmeg, salt, and pepper. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
4. Check pasta. When ready, drain and plate. Pour the sauce over the pasta. Garnish with extra parsley and parmesan. Serve immediately.