- Slice the squash in half. Scoop out and discard the seeds. Place the squash in a baking pan and roast at 375 degrees for 45 minutes, or until tender. Set aside to cool.
- Start the water for the pasta; when it reaches a boil, add the shells and cook according to package directions. Drain and set aside until the sauce is ready.
- While the pasta is cooking, melt the butter and olive oil in a large skillet.
- Grate the onion in a food processor, and add the grated onion and thyme to the melted butter,
- Saute for 2 minutes, then add the flour and sauté for another 2 minutes
- Add the broth to the skillet, and bring to a boil, stirring until smooth. Turn heat down to low.
- Scoop the squash out of the skin and puree in the food processor until smooth.
- Add 1 cup of skim milk to the squash puree and process until blended.
- Add the squash/milk mixture to the thickened stock and stir until thoroughly blended.
- Add the cheese to the sauce and stir until dissolved.
- Season with nutmeg, and add additional pepper if needed.
- Keep the sauce warm on low until the pasta is cooked.
- Combine the sauce and shells, and serve.
I top each serving with a hearty portion of greens, such as swiss chard, sautéed in garlic and olive oil.