Preparation Steps

• Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
• While pasta is cooking, steam or boil the cubed butternut squash until very tender. Drain well.
• In a blender or food processor, combine the cooked butternut squash, minced garlic, vegetable broth, and heavy cream. Blend until smooth and creamy.
• In a large skillet, melt the butter over medium heat. Pour in the butternut squash mixture and stir well. Season with salt and pepper to taste.
• Bring the sauce to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is well combined.
• Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
• Serve immediately, garnished with fresh parsley and red pepper flakes, if desired.