1. Soak hearts of palm spaghetti for 45 minutes in water. This will neutralize the flavor so it will taste less like hearts of palm and will take on the flavors of the dish. Drain and pat dry.
2. Prepare the cream sauce. In a blender (not a food processor), combine butternut squash, milk and salt.
3. In a sauté pan, combine hearts of palm spaghetti, butternut squash sauce, and cheese over medium heat. Cook until the dish is hot and the cheese is melted. Top with some Parmesan and enjoy.