1 butternut squash about 2 ½ lb.
1 medium onion chopped
¼ cup grated parmesan cheese
1/8 tsp. ground nutmeg
1/2 cup Greek yogurt or sour cream
Heat oven to 350. Cut squash lengthwise in half and scoop out the seeds. Place in pan cut side down with ¼ cup water. Bake for 35-45 min. Cool slightly and scoop the flesh into a blender discarding the skins.
Sauté the onions over medium heat until slightly brown. Combine onion, cheese and nutmeg in a blender and blend until smooth. If necessary, add water, chicken or vegetable broth to thin the sauce. Add sour cream and blend just until mixed. Season as needed with salt and pepper.