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Pasta with Butternut Parmesan Sauce

Pasta with Butternut Parmesan Sauce
  • Meal


  • Cusine



1 butternut squash weighing about 2 1/2 pounds

1 pound pasta

1 tablespoon of extra virgin olive oil

1/3 cup of chopped shallots or onions

1/4 cup of packed, freshly grated Parmesan cheese

1/3 cup sour cream or Greek yogurt

1/8 teaspoon of grated nutmeg

1 tablespoon of chopped parsley, for garnish

1 teaspoon salt

Pepper to taste

Water as needed to thin the sauce, about 1 cup


Bake the butternut squash: Preheat the oven to 350 degrees F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Sauté the shallots in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes. Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water. Add sour cream and heat until warm: Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil. Cook pasta in boiling salted water: Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts 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. Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table.