INGREDIENTS
2
TB olive oil
1/2 cup
chopped yellow onion
3
garlic cloves, minced
2 cups
cubed butternut squash
salt and pepper
2
TB butter
2
TB flour
2 cups
milk (I used 2%)
1 cup
Parmesan cheese, freshly grated
1/4 tsp
nutmeg
1 lb
chipotle pasta*
pomegranate arils (optional)