Step 1

Peel and cook the butternut squash, if not using leftovers, as you prefer - steam, boil or roast. Puree to form a smooth paste.

Step 2

Warm the cream and nutmeg over a low to medium heat in a small pan. Don't let it boil.

Step 3

Once warm, whisk in the squash then the parmesan and stir/whisk so that it is combined and cheese melted.

Step 4

Serve over gnocchi or pasta.