• large pot
• large sauce pan with lid
• wooden spoon
• vegetable peeler
• knife
• colander

• 2 T butter
• 1 medium onion, diced
• salt
• 2 pounds squash (delicata or butternut)
• 2 t fresh sage, minced
• 1 c vegetable stock
• ½ c heavy cream
• black pepper
• 1 pound short pasta (fusilli, orecchiette, gemelli)
• ½ c Parmesan cheese, grated
• 2 T parsley

Meanwhile, melt butter over medium heat, add onion and a dash of salt, and sauté about 5 minutes, until soft. Peel, seed, and dice the squash (½-inch pieces). Add to onion along with sage and mix well. Add stock, bring to boil, reduce heat, cover, and simmer about 5 minutes, until squash is tender. Add cream and pepper and simmer about 2 minutes, until just starting to thicken.

Drain pasta, reserving ½ c 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.

This squash sauce is also tasty served over rice.

Adapted from Jack Bishop's A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends, in which it's called "Pasta with Squash Sauce and Parmesan."

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