Pasta with Sausage, Peas and Butternut Squash Cream Sauce

Taken from Martha Envy

2 cups (1/2 squash) butternut squash, peeled and cut in to large dice
half package of kielbasa-like sausage
half of a yellow onion
1 clove garlic
1 cup chicken broth
2/3 cup heavy cream
pinch of nutmeg
salt and pepper
1 cups thawed frozen peas
1 lbs pasta
handful of Parmesan

1. Steam squash and puree in blender until smooth.
2. Brown sausage in large skillet over medium heat. When finished, remove.
3. Add a bit of olive oil to skillet. Saute onions until translucent and then add garlic, cooking for a few more minutes.
4. Deglaze skillet with chicken stock, stirring to get all the browned bits.
5. Add pureed squash to the pan and whisk until smooth.
6. Once sauce starts to bubble, whisk in cream. Add nutmeg, salt and pepper to taste.
7. Cook pasta. Drain and reserve some cooking water.
8. Add pasta to sauce, along with sausage and peas. If mixture seems dry or pasty, add reserved pasta water.
9. Turn off heat. Stir in Parmesan and serve.