Radiatori w/Butternut Squash Sauce

Ingredients             Serves 4

350g              Dried radiatori, conchiglie, rotini, or fusilli

1C                 Heavy cream

4T                 Freshly grated Parmesan, plus extra to serve with dish

2T                 Chopped fresh parsley

Salt and pepper to taste

Sauce Ingredients

800g              Butternut squash, large dice

1/4C              Butter

115g              White onions or shallots, very finely chopped

Pinch             Freshly grated nutmeg

Salt to taste

Process for the sauce

Melt the butter in a heavy bottomed pan over low heat

Add the onions

Sprinkle with salt, cover and cook 25-30 minutes, stirring frequently

Peel, remove the seeds, and dice the squash

Put the squash into the pan

Season with to taste with nutmeg

Cover and cook over low heat for 45 minutes, stirring occasionally

Process for the pasta while the sauce is cooking

Put water into a large pot, fill with water, salt it lightly, and bring to a boil

Add the pasta

Bring back to a boil and cook for 8-10 minutes, or until tender, but still firm to the bite

Drain thoroughly, reserving about 2/3C of the cooking liquid

Stir the cream, grated Parmesan, and parsley into the sauce

Season to taste with salt and pepper

If the mixture is too thick add some, or all of the reserved liquid.

Add the pasta and toss for 1 minute

Serve immediately with the extra Parmesan for sprinkling