The flavors in this pasta sauce were inspired by the filling for Italian pumpkin tortellini: a mixture of naturally sweet pumpkin complemented by salty cheese and a spicy-sweet condiment (we’ve used chutney). Since farmers’ markets now have more interesting winter squash available, you might want to substitute one of the more unusual squashes for the butternut. Try kabocha or sugar pumpkin, or buttercup or carnival squash.
1 butternut squash (2 pounds), halved lengthwise and seeded
10 ounces medium shells, short fusilli or radiatore pasta (or another pasta shape you like)
2 teaspoons olive oil
3 cloves garlic, minced
1/3 cup reduced-fat sour cream
3 tablespoons mango chutney, chopped
1 teaspoon yellow mustard