Pasta with Butternut Parmesan Sauce

 Butternut Squash Parmesan Sauce (4 points / 170 cals/4 servings) original recipe here.

1 butternut squash average size

1-2 chopped shallots

1/2 cup Half and Half

1/2 cup grated parmesan cheese

 1 T fresh parsley

 2 t lemon juice

water as needed to thin sauce ( mine was pretty thick)

Pasta ( whatever kind you like.. not included in cals)

Salt and pepper

cooking spray

Cut Squash in half and lay in baking dish , skin size up, cool for about 10 minutes. Scoop out the squash flesh from the skins and purée with a blender adding water as needed. ( I yielded about 4 cups of puree for this recipe)

Saute chopped up shallots with cooking spray in a non stick pan. add squash and mix. Incorporate H&H into sauce and add parmesan. Salt and pepper to taste.. Stir in water to desired thickness.

Serve over cooked, hot pasta.