Creamy Hokkaido Squash Pasta Sauce - cooking recipe

Ingredients

1 medium hokkaido squash
2 -3 garlic cloves
2 tablespoons olive oil
400 ml water
125 ml vegetable broth
125 ml milk
nutmeg
pepper
salt, to taste

Preparation

Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes).
Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
Serve with pasta of your choice.