Instructions: Cut squash in half lengthwise. Scoop out and discard seeds. Peel onion and cut in half. Rub cut surfaces of vegetables with oil. Place squash and onion, cut-sides down, in a 10- by 15-inch pan.

Bake in a 350 degree oven until squash and onion are tender when pressed, 40 to 45 minutes.

Meanwhile, in a 3- to 4-quart pan over medium heat, stir pine nuts until golden, about 5 minutes. Pour into a bowl.

Scoop flesh from cooked squash. Puree squash smoothly with onion in a food processor (or in a blender, a portion at a time, using some of the broth to help mix). Add pureed squash mixture to the 3- to 4-quart pan and stir in broth, half-and-half, and salt and pepper to taste.

Stir over low heat until hot, about 5 minutes; keep warm.

Meanwhile, cook linguine in 2 to 3 quarts boiling water over high heat just until the pasta is barely tender to bite, 7 to 9 minutes. Drain and pour pasta into a wide bowl.

Pour squash mixture over pasta. Dust with nutmeg and sprinkle with nuts; add cheese to taste.

This recipe yields 6 to 8 servings.

Comments: Pasta lover Tammy Bourne created this squash pasta sauce as a change from those using tomatoes. Mildly sweet and loaded with vitamins, it just suits the preferences of her toddler. Bourne serves the golden pasta dish with green vegetables.

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