Method

1. Cut the butternut squash in half lengthwise to remove the seeds and strings.
2. Peel the skin using a paring knife and cut the squash into small cubes.
3. Place the olive oil and shallots in a deep skillet over medium heat.
4. When the shallots begin to color, add the squash and season with salt and pepper.
5. Sauté a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage and broth.
6. Cover pan and cook until the squash is tender but still holding its shape, about 8 minutes.
7. Puree the sauce in a blender and serve with whole-wheat pasta.