The most difficult thing is to cut the butternut squash. This soup tastes exteremely good with roasted garlic giving a nice smoky flavour. The beauty of this recipe is in that you do not need to peel the raw butternut squash and you could just scoop it out once roasted.
Bored with the same old pasta sauce? Wanna fake your kids out and make them think they're eating mac and cheese? This sauce is perfect for you!
Preheat oven to 350F. Cut squash lenghtwise and scoop out seeds. In a baking dish, toss in the garlic (whole), drizzle the squash with olive oil, sprinkle with salt and pepper and bake for 30-40 minutes, until tender.
In a food processor, add finished garlic, scoop out the squash from the skin and discard the skin. Add cream, nutmeg, and salt and pepper to taste. Mix until smooth, adding water/broth as needed to reach desired consistency.
Toss sauce with pasta of choice and serve immediately. Great with a sprinkle of parmesan cheese!
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