Butternut Parmesan Milk Sauce with Nutmeg

Steps

1. Before cooking, chop the onion, mince the garlic and cube the butternut so everything is ready.
2. Warm the olive oil in a medium pot over medium heat, add the onion and cook, stirring, for 5 minutes until soft and translucent.
3. Add the garlic and cook 30 seconds until fragrant.
4. Add the butternut and the whole milk, bring just to a gentle simmer over medium-low heat, then cover partly and simmer 15 to 18 minutes, stirring often so the milk does not scorch, until the squash is very tender when pierced.
5. Take the pot off the heat and blend the squash and milk with an immersion blender until completely smooth (or carefully blend in a countertop blender with the lid vented, then return to the pot).
6. Whisk in the parmesan a handful at a time until melted and silky.
7. Stir in the nutmeg, red pepper flakes, black pepper and salt.
8. Toss with hot cooked pasta right away, loosening with a splash of pasta water if the sauce is too thick.