of a large butternut squash (leave the round bottom for another night), peeled and cut into med chunks
cup(s) heavy cream
cup(s) chicken broth or water
Salt, and freshly ground black pepper
Freshly grated Parmesan cheese
Place the squash, cream, stock or water, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender, or in a food processor. Cook the spaghetti, remembering to add a small palmful of Kosher salt to the rapidly boiling water as you cook the spaghetti, bringing it back to a boil if necessary. When the pasta is cooked, drain it and place it back in the pasta pot, then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.