Pasta with Butternut Parmesan Sauce

Ingredients

• 1  butternut squash weighing 2 
• 1 pound soup noodles 
• 1 tablespoon olive oil extra virgin 
• 0.3 cup shallots chopped
• 0.3 cup parmesan cheese packed freshly grated
• 0.3 cup greek yogurt sour
• 0.1 teaspoon nutmeg grated
• 1 tablespoon parsley chopped for garnish
• 1 teaspoon salt to taste (more )
• 4 servings bell pepper to taste
• 1 cup water to the sauce as needed thin

Equipment

• bowl
• frying pan
• oven
• pot
• blender
• baking pan

Directions

1. Bake the butternut squash: Preheat the oven to 350°F.
2. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them).
3. Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.
4. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes.
5. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.
6. Sauté the shallots in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes.
7. Add the shallots to the blender.
8. 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.
9. Pour the sauce into a small pot set over low heat.
10. Mix in the sour cream and warm it through. Do not let the sauce boil.
11. 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.
12. Add the pasta and cook at a hard boil, uncovered until al dente.
13. Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl.
14. Mix with a little of the sauce and serve.
15. Add a dollop of additional sauce and some parsley right when you bring it to the table.