Ingredients
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons dried parsley (or 1/8 cup fresh)
- 3 tablespoons butter
- 2 cups thickly sliced leeks (white and tender green parts), thoroughly washed*
- 3 cups large diced butternut squash
- 1/6 cup all-purpose flour
- 1 teaspoon minced fresh sage
- 1/2 teaspoon nutmeg
- 1 1/2 cups chicken broth
- 1/2 cup milk
- Salt and freshly ground pepper
- 8 oz of penne (1/2 box)
- 1 cup shredded mozzarella cheese
*Leeks can have a lot of dirt on them, especially in the green leafy part. Wash by soaking in a large bowl of cold water, straining, and repeating a couple times until the water is clear (no grit floating around).
Directions
[Note: For this recipe, you definitely need to chop and measure everything out before hand. There is a good deal of stirring for the sauce, so you can't count on that time to prepare the ingredients while you cook.]
- Set a large pot of salted water to boil for the pasta.
- Preheat the oven to 450 degrees. Pulse the Parmesan and parsley in a food processor until well combined. Set aside.
- Cook the pasta according to the package instructions. While it is cooking (probably 10-12 minutes), prepare the vegetables and sauce.
- Melt the butter in a Dutch oven over medium-high heat, add the leeks and squash and cook, covered, stirring occasionally, until just tender (5-7 minutes).
- Uncover the pot and stir in the flour, sage, and nutmeg.
- Reduce the heat to medium and gradually stir in the broth and milk.
- Simmer, stirring, until thickened (5-7 minutes).
- Season with salt and pepper.
- When cooked, drain the pasta. Then add pasta to the vegetable sauce, along with the mozzarella.
- Stir the pasta, cheese, and vegetable sauce until pasta is thoroughly coated.
- Spray a 9 x 13-inch casserole dish with nonstick spray. Pour the pasta mixture into the dish and sprinkle with the Parmesan-parsley topping.
- Bake until the top is golden, about 15-20 minutes. Let rest for several minutes before serving.
Golden, bubbly, melty goodness!
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