Butternut Squash Sauce

Vegetarian Times Issue: January 1, 2001   p.10

Directions

1. In a 3 1/2-quart pot, heat oil over medium heat. Add onion, garlic and bell pepper. Cook, stirring, until softened, about 7 minutes.
2. Add broth and squash. Bring to a boil, then lower heat and simmer about 6 minutes.
3. Remove from heat and cool slightly. Once cooled, puree mixture in 2 batches, adding half the yogurt to each batch.
4. Reheat sauce gently. Toss with pasta. Top with pine nuts and chives.