Mom...Whats for Dinner?

Gluten-Free Sweet Potato Linguine with Butternut Sauce

1 butternut squash weighing about 2 1/2 pounds
1 package Pastamore Gluten Free Sweet Potato Fettuccine
1 tablespoon of olive oil
1/2 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley, for garnish
1 tsp salt

1/4 tsp pepper
1 cup water

Preheat the oven to 350F.

Cut the butternut squash lengthwise in half.

Next scoop out the guts and seeds and discard them.

Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.

Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.

Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions,1 cup water, the Parmesan,  Greek yogurt, 2 teaspoons salt, pepper and nutmeg into the blender and puree.

Pour the sauce into a small pot set over low heat. Warm it through, stirring constantly. Do not let the sauce boil.

Fill a pot with water and add 1 TBSP salt. Set over high heat to bring to a hard boil. Add the pasta and cook, uncovered until al dente (12-14 minutes). 

When the pasta is ready, drain and rinse well.

Mix with a little of the sauce and serve.

Add a dollop of additional sauce and some parsley right when you bring it to the table. 

(recipe by Mom, What's For Dinner?)