Creamy Butternut Squash Pasta

Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is done, drain it and return it to the pot.

Peel and dice the butternut squash . Mince the garlic .

In a large skillet, heat the olive oil over medium-low heat. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, red pepper flakes, kosher salt , and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Cook for 10 to 15 minutes until the squash is tender.

Carefully transfer all the contents to a blender and blend until creamy, stopping and adding additional splashes broth as needed to come to a creamy texture (the exact amount will vary based on the freshness of the squash). Add the goat cheese and blend again until a creamy sauce forms.

Stir the sauce into the pasta. Serve immediately, garnished with grated Parmesan cheese and chopped parsley.