This kind of sauce reminds me of the fall when the pumpkins are abundant and in season. You can substitute the Calabaza with any available squash such as pumpkin, kabocha or butternut squash.

As there are many variations to this dish. I personally oven-roast the Calabaza with herbs to enhance the flavors and the sweetness.

INGREDIENTS:

1 lb. thick spaghetti 

1 lb. Calabaza skin peeled and cut to cubes

1 medium white onion diced 

½ cup of white wine

2 tablespoon of olive oil

1 tablespoon of unsalted butter

Pinch of nutmeg

Grated Parmesan cheese

2 sprigs each sage, rosemary and thyme

Salt and freshly ground pepper to taste

STEPS:

Preheat the oven to 375 F degrees.

In large bowl, toss the Calabaza with salt, pepper and a drizzle of olive oil.

Place in sheet pan and top with herbs, roast for about 20 minutes or until cooked and tender.

In saucepan over medium heat, melt the butter in olive oil, then add the diced onion and cook for about 5 minutes or until translucent stirring occasionally. 

Add the white wine and allow evaporating about 2 to 3 minutes, and then adding the roasted Calabaza season with salt, pepper and pinch of nutmeg. 

Cook for about 20 minutes stirring frequently then remove from heat and stir in the grated Parmesan cheese.

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add the sauce to the pasta and stir.

Garnish with chopped walnuts and a drizzle with olive oil.