Pasta: Cook pasta of choice according to package directions, set aside.

Cube Squash: Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).

Cook: In a large pot, heat oil over medium heat, add shallots and saute 4 minutes or until softened. Add butternut squash, garlic, and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Add milk and optional beans to the pot.

Puree: Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.

Serve: To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer, toss your pasta and sauce together in the pot and then serve). Top with optional toppings and fresh cracked pepper.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for 4 – 5 days, in covered containers. For longer storage, keep in the freezer stored in freezer safe containers or bags. Reheat on the stovetop over low heat until warmed through or in the microwave.