Butternut Squash pasta

I got the idea from Use Real Butter, find her recipe here.  

I already had roasted and pureed squash in the freezer in 8 oz packages so we didn't exactly follow it.

Here's a really rough idea of what did work for us

24 oz roasted and pureed butternut squash
1/3 c. finely mined shallot or onion
olive oil
1 c. or more water, for thinning
1/4 c. Parmesan cheese
1/3 c. sour cream or Greek yogurt
dash of nutmeg
salt and pepper

Saute the onion in olive oil over medium heat until cooked and just slightly brown
Transfer to a blender and add the squash and add about 1 c. of water and blend until smooth (this will depend on the consistency of the squash you have).
Pour into a medium sauce and add the Parmesan cheese, sour cream or yogurt and nutmeg and heat over medium low to medium heat just until the cheese melts and the sauce is warm
Season with salt and pepper and serve over your favorite cooked pasta


Toddler review-
Three toddlers inhaled double portions and then asked for it again the next day.  I'd say this was a success.