Butternut Squash Sauce

Directions

1. 1
   In a 3 1/2-quart pot, heat oil over medium heat.
2. 2
   Add onion, garlic and bell pepper.
3. 3
   Cook, stirring, until softened, about 7 minutes.
4. 4
   Add broth and squash.
5. 5
   Bring to a boil, then lower heat and simmer about 6 minutes.
6. 6
   Remove from heat and cool slightly.
7. 7
   Once cooled, puree mixture in 2 batches, adding half the yogurt to each batch.
8. 8
   Reheat sauce gently.
9. 9
   Toss with pasta.
10. 10
    Top with pine nuts and chives.