Butternut squash linguini

I think the secret ingredient is the nutmeg!  This is creamy, thick and full of flavor!   You could make the sauce as thin or as thick as you like.

Ingredients:
1 small butternut squash (about 1 cup cooked)
1 med onion, sliced
3 cloves garlic, sliced
1/2-1 cup chicken or vegetable broth
sprinkle of sea salt and fresh ground pepper
touch of nutmeg
2 TB butter
1 cup grated Parmesan cheese
2 sprigs fresh sage, leaves sliced thin
8 oz linguine

Directions:


Preheat oven to 350.  Cut squash into 2 inch slices, scooping out the seed with an ice cream scoop.  Line a cookie sheet with foil.  Put about an inch of water on the cookie sheet and place the squash on the cookie sheet cut side down.  Roast for about 45 minutes, or until fork tender.  Remove from oven and cool until you can touch it.  Cook pasta according to directions.  Rinse and drain well.  While the squash is cooling, melt butter in a sauce pan.  Saute sliced onions for about 5 minutes, then add sliced garlic and saute both till translucent.  Cut away the rind of the squash when it is cool to the touch, and cube the squash.  Place cubed squash in a Vita mix, or food processor and puree till smooth.  Add broth to thin.  Pour squash into the pan with the onions, and add salt, pepper, Parmesan cheese and nutmeg.  Stir until smooth and thick, then add pasta and heat through.  Add sliced sage just before serving.   This would also be awesome for the meat lovers by adding Italian sausage meatballs!