Ingredients:

Butternut squash (OPG Ivana Vučemilović-Šimunović) - 1kg
Pasta - spaghetti (Izrada tijesta Bilanovski Biljan) - 500g
Milk - cow's milk (OPG Božić) - 100ml
Olive oil (OPG Dario Dješka)
Pumpkin seed oil (Dario Dješka)
Onion - 1 pc
Hard cheese
Pistachios (shelled and chopped) - 300g
Nutmeg
Salt and pepper

Method:

In a pot, sauté the diced onion in 2-3 tbsp of olive oil for about 10min, adding a little water as needed. Add a pinch of salt.

In another pot, bring water to a boil, add a teaspoon of salt, and cook the pasta until tender. Drain and drizzle with 1-2 tbsp of olive oil. Stir.

Peel the squash and scoop out the seeds (if you don't want to discard them, you can dry and toast them in a pan for a snack later), then cut the remaining squash into 1 cm cubes. Add the diced squash to the onion and sauté for about 5 min. Pour water over everything, add a teaspoon of vegetable stock powder (a seasoning blend like Vegeta), bring to a boil, and cook over medium heat until the squash softens.

Once the squash is tender, strain it and set the stock water aside. Blend everything with an immersion blender (or in a blender) until smooth. Gradually add the reserved stock water, but only around 100ml so the mixture stays thick, then add another 100ml of milk and stir well.

In a skillet, add a tablespoon of olive oil, the cooked pasta, the squash sauce, and chopped pistachios. Season everything with a little salt, pepper, and freshly grated nutmeg. Combine everything over low heat, stirring for 3-5min.

Serve topped with grated hard cheese and a few drops of pumpkin seed oil!