Butternut Squash Sauce

1 medium squash - peeled, seeded, and cubed
4 large garlic cloves - quartered
1/2 sprig rosemary - leaves pulled and finely chopped
2 tbl. olive oil
1 medium onion - diced
salt and pepper
1 can chicken stock
1 tsp. fresh grated nutmeg
1/4 c. half and half
2-3 tbl. butter

Heat oven to 400. Toss squash and garlic with 1 tbl. olive oil, rosemary, and salt and pepper to taste. Roast squash in shallow baking dish for about 30 mins, or until tender and slightly carmelized. Meanwhile, saute onions in heavy sauce pot with 1 tbl. oil over low heat for about 20 mins. Puree squash mixture with 2/3 of the onion in a food processer. Add 1/4 -1/2 c of chicken stock and puree again. Add squash mixture to the remaining onion in the sauce pot. Add another 1/4 - 1/2 c of stock (depending on how thick you want the sauce), simmer for a few minutes. Remove from heat and add nutmeg, half and half, and butter. This sauce is good over filled pasta. My favorite is cheese-filled tortellini.