Creamy Delicata Squash Rigatoni

Ingredients:
1 delicata squash

2 tsps butter

2 cloves garlic (minced)
1 pinch cayenne
1/2 tsp nutmeg
1/2 tsp salt
1 cup low-fat milk
2 tbsps cream
6 ozs rigatoni
2 tbsps grated parmesan cheese
freshly ground pepper 

Directions: 
Bring about an inch of water to the boil. Cut the squash into large wedges and remove the seeds. Steam for 8-12 minutes, until very tender. Allow squash to cool so you can handle it. Remove the flesh from the skin into a small bowl, then mash it well with a spoon.
Fill a pot with water for pasta and start it boiling.Cook pasta.
In a medium frying pan, melt the butter over very low heat. Add the garlic and cook, stirring occasionally, until the garlic is golden, about 8 minutes.
Add the cayenne, nutmeg, and salt.
Add the milk, cream, and mashed squash to the pan, stirring to smooth. Raise the heat slightly, so the sauce simmers. Simmer over medium heat until reduced, about 12 minutes.
When the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Add the pasta to the simmering sauce, spooning in reserved water if necessary. Season with pepper and more salt to taste, then add half the Parm and mix in. Sprinkle with the rest of the Parmesan, and serve.
By: Big Girls Small Kitchen