Creamy Buttercup Squash and Artichoke Pasta

Preheat the oven to 350 F.

Peel the squash, cut it in half, remove the seeds and cube the flesh. Put the squash into a bowl and toss with 2 tablespoons olive oil, salt, and pepper. Place on a parchment lined baking sheet in the preheated oven for 40 minutes stirring occasionally. The outside of the squash cubes will be crisp and the insides will be soft and sweet.

Heat the remaining tablespoon of olive oil in a large saucepan over medium-low heat and sauté the shallots until they start to brown (about 8 to 10 minutes). Add the artichoke hearts and cook another 5 minutes.

Meanwhile, place the roasted squash into a blender or food processor with 1 cup of the water (I used the starchy water reserved from the pasta making), adding more as needed. Purée the squash until smooth and creamy.

Add the pureed squash into the shallots and artichokes. Stir in the yogurt, nutmeg, sage and additional salt and pepper to taste. Stir until just heated through. Toss the sauce with the cooked pasta. Serve!

Recipe adapted from Simply Recipes.