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1
Cut the squash into chunks and put it in a food processor.
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2
Pulse the machine on and off until the squash appears grated.
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3
Alternatively, grate or chop the squash by hand.
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4
Bring a large pot of salted water to a boil for the pasta.
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5
Put a large skillet over medium heat and add the butter or oil.
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6
A minute later, add the squash, salt and pepper to taste, and about 1/2 cup of water.
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7
Cook over medium heat, stirring occasionally.
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8
Add water, about 1/4 cup at a time, as the mixture dries out, but be careful not to make it soupy.
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9
When the squash begins to disintegrate, after 10 or 15 minutes, begin cooking the pasta.
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10
While it cooks, season the squash with the nutmeg, sugar if desired, and additional salt and pepper if needed.
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11
When the pasta is tender, scoop out about 1/2 cup of the cooking liquid and reserve it, then drain the pasta.
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12
Toss the pasta in the skillet with the squash, adding the reserved pasta-cooking water if the mixture seems dry.
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13
Taste and add more of any seasonings you like, then toss with the Parmigiano-Reggiano and serve.
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14
Peel the squash with a knife, not a vegetable peeler, which is likely to break.
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15
And dont worry if you take a bunch of the flesh along with the peel; remember that squash is almost always inexpensive.
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16
Some butternut squash is sweeter than others, and theres no way to predict this by appearance.
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17
Since this sauce relies on sweetness for its character, if the squash seems a little bland as it cooks, add about a teaspoon of sugar.
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18
It will brighten the flavor considerably.
