Try this interesting mix of squash and alfredo in a pasta

2 tablespoons butter
1 piece medium onion, diced
2 pounds squash (delicata or butternut)
2 teaspoons fresh sage, minced
1 cup vegetable stock or water
1/2 cup heavy cream
1 pound short pasta (fusilli, orecchiette, gemelli)
1/2 cup Parmesan cheese, grated
2 tablespoon parsley
2 strips  bacon
                salt
                black pepper

1. In a large pot of boiling water, add pasta and 1 tablespoon of salt. Cook until done. Meanwhile, melt butter over medium heat. Add onion and a dash of salt and sauté for about 5 minutes until soft. Peel, seed and dice the squash into 1/2-inch pieces.
2. Add to the mixture along with sage and mix well. Add stock, bring to boil, reduce heat, cover and simmer for about 5 minutes until squash is tender.
3. Purée half of the mixture and combine again. Add cream and pepper and simmer for about 2 minutes, until just starting to thicken.
4. Drain pasta, reserving 1/2 cup or so of liquid. Combine pasta with sauce and remaining ingredients. If it's too dry, add a bit of the cooking liquid. Taste, adjust seasonings and serve with a dish of Parmesan on the side.

Seen in Appetite, 30-Minute Meals, July 2009

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