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1
Cook the squash.
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2
Heres how I did it: Slice up the squash into large pieces and place flesh side down in a large baking or roasting pan (you can really use anythingI used an aluminum cake pan).
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3
Fill the pan with water so its a few inches deep, enough to touch the squash but not cover it completely.
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4
Wrap the whole thing with tinfoil and bake at 350 degrees F until fork-tender, about 1 hour.
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5
Remove squash from pan and set aside to cool slightly.
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6
If you didnt already toast your walnuts, just stick them on a pan and place in the oven for a few minutes.
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7
Scrape the flesh out and puree it flesh in a blender or food processor.
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8
Add 1/2 cup milk to help the mixture puree more smoothly, if necessary.
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9
If its still too sticky, add a little water.
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Add the walnuts and puree until smooth.
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11
Season generously with salt and pepper.
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12
Cook pasta according to directions.
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13
Melt butter in a large saucepan over medium heat.
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14
Add onions and saute for several minutes until onions are golden and translucent.
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15
Stir in the squash puree and add the cream cheese.
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Stir until melted.
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Combine the pasta with the squash sauce, adding vegetable broth as needed to get the right consistency for your sauce.
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18
For the white cheddar, stir it in so it melts, or if you prefer, divide it evenly among the bowls and sprinkle on top before serving.
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19
Or both.
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Notes: I sprinkled each bowl with some extra toasted walnuts.
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21
The squash puree was so good, but it took a long time.
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22
For a shortcut, you can buy canned or frozen pureed squash.
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23
Youll need enough to make about 5 cups of the puree mixture.
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24
I can usually find some at my regular grocery store at home with the canned vegetables.
