Pasta with Squash Sauce

INGREDIENTS
2    cups peeled, cubed butternut squash*
6    ounces dry elbow pasta or equivalent
3    tablespoons butter
1    cup white onion, chopped
4    cloves gasrlic, minced
¼   cup sour cream or yogurt
¾    cup low at (2%) milk
¼    teaspoon ground nutmeg
½    teaspoon dried sage
¼    cup green onion tips, sliced thin
1    cup shredded fontina cheese or equivalent 

METHOD

Steam the squash cubes for 10 to 12 minutes until tender, empty into a bowl and set aside. Cook the pasta according to package directions and set aside. Cover to retain heat.

In a large sauce pan over medium heat melt the butter and add the onions. Cook for about 5 minutes until tender and add the garlic. Cook for 1 minute and add the sour cream, milk, nutmeg and sage. Continue cooking over medium heat until thickened, about 3 to 4 minutes. Remove from the heat and place into a food processor or blender. Add the cooked squash and process to a puree. If the sauce is too thick, add a little milk. If there is a bit of bitterness, add a teaspoon of granulated sugar and pulse.

Place the pasta on a serving dish and pour half of the sauce over it. Sprinkle half of the cheese over the sauce and add the green onion pieces. Serve immediately with the remaining sauce and cheese passed separately.

*NOTE: Substitute acorn or other squash or even pumpkin