Pumpkin Pasta Sauce

Heat the oil in a heavy large skillet over medium-high heat. Add the pumpkin and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer to a food processor. Season the puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over low heat. Add the shallot and saute, stirring, until lightly browned. Add the marjoram and sage and cook for one minute, until fragrant. Add the flour and whisk for 2 minutes. Increase heat to medium. Gradually whisk in the half and half. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.