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Ingredients

A pumpkin weighing about 2 1 / 2 lb
8 oz bowtie pasta
1 / 2 cup packed grated Parmesan cheese
1 / 2 cup heavy cream
1 / 8 teaspoon grated nutmeg
1 / 3 cup chopped shallots
1 tablespoon chopped parsley
1 tablespoon olive oil
2 teaspoons lemon juice

The water needed to thin sauce
Salt and pepper to taste

Preparation method

Preheat oven to 350F. Cut the squash in half lengthwise and remove seeds and guts * and discard (or save the seeds and toast). Pour water 1 / 4 cup Pyrex or ceramic in a baking dish and place the squash halves cut side down. Bake for 40 minutes or until a fork easily through the pumpkin. Cool 10 minutes. Remove the pumpkin flesh from the skin and puree in a blender (in batches or work place in a bowl and use a hand mixer). Discard the skins.

Fill a pot with salted water (1 tablespoon salt and 2 gallons of water). A boil over high heat until hard. Add pasta and cook until it boils hard, uncovered, until al dente.

While the pasta cooks, pour olive oil in a large skillet over medium heat. Add shallots and sauté until soft and translucent, about 5 minutes. Add butternut squash puree and cook for about one minute, stirring with the shallots. Add the cream, a tablespoon at a time, stirring slowly, you understand, and to avoid lumps. Stir in the Parmesan cheese. Add nutmeg, salt and pepper. Add water (or chicken broth), and thin to desired consistency. Take off heat and add the parsley and lemon juice. Cover the pot to keep warm.

Check the dough. When you are ready (al dente), drain and plate. Pour the sauce over the pasta. Garnish with a little ‘extra parsley and Parmesan. Serve immediately.

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