Ingredients

• 1 medium butternut squash, peeled and cut into 2-inch cubes
• 2 shallots, halved
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 ½ cup chicken stock
• 1 lb spaghetti
• ½ cup heavy cream
• Pinch of ground nutmeg
• Kosher salt and freshly cracked black pepper
Serve with:
• Grated pecorino
• Fresh herbs like thyme, basil, chives or parsley

Instructions

1. On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
2. While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
3. Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, nutmeg and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.
4. Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper.