Butternut squash is pureed down into a creamy sauce with parmesan cheese and served with fettuccine pasta.
In a large pan over medium heat, add oil until heated. Once oil is heated, add the onion and cook until it is softened. Once the onion is softened add the minced garlic and butternut squash, cook over medium heat for 3-4 minutes. After the 3-4 minutes, add the broth and cook for 6-8 minutes more {or until the squash is tender}. Cool mixture for 5 minutes.
Once the mixture is cooled for 5 minutes, add it to a blender or food processor with the milk and pulse until the mixture is smooth. NOTE: There will still be small flecks of butternut squash in the sauce and that is alright. Return mixture to the pan on the stove over medium-low heat and add parmesan cheese, salt, pepper and thyme. Add cooked pasta to sauce and stir to coat. Serve warm with additional parmesan cheese.