Butternut squash Parmesan sauce elevates simple spaghetti.
One of the best things about fall is the abundance of pumpkins and hardy winter squash.
Perhaps because if stored in a cool place, they’ll last several months, well into winter.
Elise Bauer
Butternut squash is the queen of winter squashes.
Be careful when you cut the squash, winter squash are hard!
Then cut down the middle.
This will lightly soften the outside of the squash, making it easier to cut it.
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.
Add the shallots to the blender.
Taste and add more salt if needed.
If the sauce is too thick, thin it with a little more water.
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.
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.
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.
