Fettuccine with Squash & Red Pepper Sauce

1. In a large nonstick saucepan, heat oil over medium heat. Stir in diced red and green bell peppers and wine, and saut� until tender, 4 to 6 minutes. With slotted spoon, transfer peppers to a bowl and set aside. 2. Add red bell pepper strips, onion, black pepper, salt, thyme and nutmeg. Cover and cook, stirring frequently, until vegetables are very tender, 6 to 7 minutes. If pan starts to get dry, add 2 or 3 tablespoons of water. 3. Stir in remaining water and squash, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes to blend flavors. 4. Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain pasta in a colander and set aside. 5. Transfer cooked squash mixture to a food processor or blender and pur�e to a smooth sauce. Add sauce to pasta cooking pot. Stir in reserved diced peppers and butter, cooking over medium heat until butter is melted and sauce is warmed through. 6. Stir drained pasta into sauce, transfer to a serving dish and sprinkle with Parmesan.