Preparation

1. Preheat the oven to 350F.
2. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .
3. Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down.
4. Bake for 40 minutes or until a fork easily pierces the squash.
5. Allow to cool for 10 minutes.
6. Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender).
7. Discard the skins.
8. Fill a pot with water
9. and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil.
10. Add the pasta and cook at a hard boil, uncovered until al dente.
11. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.
12. Add the shallots and saut until soft and translucent, about 5 minutes.
13. Add the butternut squash pure and c
14. ook for about a minute, mixing it in with the shallots.
15. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
16. Stir in the Parmesan.
17. Add the nutmeg, salt and pepper.
18. Add water (or chicken stock) to thin to the consistency you want.
19. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
20. Check pasta. When ready (al dente) drain and plate.
21. Pour the sauce over the pasta.
22. Garnish with a little extra parsley and Parmesan.
23. Serve immediately.
24. Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.