Spaghetti With Butternut Squash And Parmesan Sauce

• 1 (12 ounce) box of ronzoni smart taste spaghetti
• 1 small butternut squash, peeled and diced
• 2 tablespoons unsalted butter
• 1 chicken bouillon cube
• 2 tablespoons grated parmesan cheese
• salt & freshly ground black pepper, to taste
• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped

1. Preheat oven to 350 degrees F.
2. Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
3. Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
4. Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
5. Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
6. Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
7. Toss the drained pasta with the sauce. Mix well to combine.
8. Top with extra Parmesan cheese if you like.

ronzoni, butternut squash, unsalted butter, chicken, parmesan cheese, salt, olive oil, onion, garlic

Taken from www.food.com/recipe/spaghetti-with-butternut-squash-and-parmesan-sauce-504089 (may not work)