Creamy Butternut Penne

Steps

1. Cook the pasta al dente in a large pot of boiling, salted water. Drain.
2. While the pasta is cooking, heat a little olive oil in another pot over medium heat. Cook the squash and onion for 5 to 6 minutes.
3. Add the stock and the thyme, if desired. Bring to a boil and then let simmer for 8 to 10 minutes over low heat, until the squash is cooked.
4. Add the cream and parmesan. Season with salt and pepper, and stir well.
5. Use an immersion blender to puree into a smooth sauce.
6. Add the pasta to the sauce.