In a pot bring water to a boil, add the bay leave and spaghetti.

Cook according the package indications until al dente and drain the pasta when done and leave it in the pot.

While cooking the pasta, set a saucepan over medium heat, stir the olive oil, onion, garlic, and salt. Saute everything until the garlic is fragrant and the onion slightly soft.

Add the butternut squash, heavy cream, evaporated milk, and almost all of the parmesan cheese. Cook for 10-15 min.

Transfer to a food processor and turn it on until smooth.

Transfer to the pot and mix with the pasta.

Serve on plates and top with the remaining parmesan cheese and black pepper.

Serve with bread and enjoy.