INGREDIENTS
1
medium butternut squash, peeled and cut into 2-inch cubes
2
shallots, halved
4 cloves
garlic, peeled
2 tbsp
olive oil
1 1/2 cups
chicken stock
1 lb
spaghetti
1/2 cup
heavy cream
ground nutmeg
Kosher salt and freshly cracked black pepper
Grated pecorino
Fresh herbs like thyme, basil, chives or parsley