Pumpkin Nutmeg Sauce

1 tbsp. butter
1/3 cup milk
3 tbsp. minced onion
¾ tsp. salt
1 clove garlic
¼ tsp. coriander
1 cup chicken broth
1 tsp. nutmeg
1 cup pumpkin puree
Pinch of cinnamon

Sauté onion and garlic in butter until soft. Add all remaining ingredients and cook over medium heat until smooth and creamy consistency (5-10 min).

Butternut Parmesan Sauce

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.

Peanut Ginger Sauce

1/3 cup peanut butter
¼ cup soy sauce
2 tbsp. rice vinegar
2 tsp. chili garlic sauce
1 tbsp. ginger root grated
3 tsp. chicken broth

Place all ingredients in a blender and mix until smooth. Add additional broth if necessary. Serve over hot pasta.