Penne a la Zucca

3 T. extra-virgin olive oil
2 onions, finely chopped
4 cups peeled and chopped winter squash
1 garlic clove
¼ t. crushed red chili pepper
½ t. sea salt
¼ t. ground nutmeg
2 T chopped sage
1 cup water
1 pound penne pasta or gnocchi
1/3 cup grated parmesan cheese

Heat olive oil in skillet over medium flame. Add onions and cook, stirring often, until very translucent. Meanwhile, using food processor fitted with knife blade, pulse raw squash and garlic in two batches until very fine. Add to onions with chili, salt, nutmeg, and the cup of water. Cover and simmer until squash is soft and sauce-like, 10 to 15 minutes. Stir in sage. Cook pasta in boiling water until just tender. Strain, reserving a cup of cooking liquid. Add pasta to hot sauce in pan, stir and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan. Serves 4 to 6.

From: Leah Caplan, The Washington Hotel. From Asparagus to Zucchini.