Naturally creamy dish will really warm you up on those cool autumn evenings.

Serves 6

INGREDIENTS
2 Tablespoons olive oil
2 large red onions, sliced thinly
1 ½ pounds fresh pumpkin or butternut squash, cubed
1 bay leaf
2 ½ cup chicken or vegetable broth
salt and pepper to taste
½ pound spaghetti, spaghettini, or fedelini
2 tablespoons diced flat leaf parsley

DIRECTIONS
1. Cook spaghetti according to package directions and drain.
2. Saute onions in oil for about 20 minutes or until a golden brown, reducing flame to avoid burning.
3. Add pumpkin, bay leaf, and broth to onions. Season with salt and pepper to taste. Continue to heat on low flame for about 15 minutes or until pumpkin is soft.
4. Once pumpkin is very soft, remove bay leaf from pan. Spoon pumpkin mixture into blender, and puree until smooth. Pour over spaghetti and garnish with parsley.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 231
Total Fat: 5 g
Saturated Fat: .8 g
Carbohydrates: 39 g
Protein: 8 g
Dietary Fiber: 2 g

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