Butternut Squash Pasta Sauce

1 large butternut squash (about 1.5 pounds)

2 tbsp olive oil

2 shallots, minced or 1/2 small yellow onion, minced

1 bay leaf

1 pinch nutmeg

6 fresh sage leaves or 1/2 teaspoon dried sage

1 cup chicken broth or vegetable broth

8 oz uncooked pasta of choice (whole wheat, gluten free, chickpea, etc.)

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots (or onion) in a deep skillet over medium heat for 2-3 minutes. Add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Cook pasta according to package instructions.

Puree the sauce with a blender, using caution as it will be hot. Serve sauce over cooked pasta.

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Butternut Squash Pasta Sauce