1. Preheat oven to 350 degrees F. 2. Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste. 3. Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth. 4. Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining. 5. Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute. 6. Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups). 7. Toss the drained pasta with the sauce. Mix well to combine. 8. Top with extra Parmesan cheese if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
