Butternut Squash Linguine

Ingredients:

2 small Butternut Squash
1 Head of Garlic
1 Tsp Dry Oregano
1 Tbsp Paprika
4 Sprigs of Fresh Thyme
1 Sprig of Sage
Olive Oil
Your choice of Pasta
Salt & Pepper, to taste
1 Shallot, finely chopped
1/3 cup White Dry Wine
1 cup Heavy Cream
100g. Parmigiano Reggiano

Squash Puree: Bake butternut squash and garlic at 350 in the oven for 1 hour. Pre-season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil.

Blend baked butter squash and garlic to create a smooth puree.

Flavor Base: Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent.

Deglaze and Simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash puree.Stir in oregano.

Creamy Pasta Sauce: Pour in heavy cream and bring the sauce to a gentle simmer. Season with salt and pepper.

Pasta Time: Cook your pasta al dente, drain, and mix it into the pumpkin sauce.

Final Touch: Serve with a generous sprinkle of Parmigiano Reggiano.