1 large butternut squash, peeled and cubed (1/4" cubes)
4 shallots, diced
18 oz. very dry hard cider
3 T. butter
1 t. nutmeg
lots of black pepper
1 c. freshly grated parmesan cheese
1 lb. orecchiete or penne
Saute the shallots in a bit of olive oil until soft, and then add
the squash. Cook, stirring, about 5 minutes, and then add the
cider, butter, nutmeg, and pepper. Bring to a boil and simmer
until the squash is very soft (20 minutes or less). Add more cider
if the sauce starts getting thick.
At this stage, you can either mash the sauce in the pot or puree
it in a food processor. You can also leave it as is.
Drain the cooked pasta and return it to the cooking pot. Pour in
most of the sauce -- save aside about a cup -- and the parmesan,
and stir up really well.
Serve in a pasta plate, surrounded by steamed broccoli florets,
with about a tablespoon of sauce in the middle, dusted with a little
nutmeg and a couple of sage leaves.