Ingredients
- 1 lb butternut squash, peeled and diced (I cheated and bought mine already diced for me!)
- 1 tablespoon butter
- 8 oz (1/2 box) spaghetti
- 1 cup sliced leek (only use the stem, not the leaves), thoroughly cleaned in cold water
- 3 cloves garlic, minced
- 1/4 cup fresh shaved Parmesan cheese
- 4 sage leaves, thinly sliced horizontally
- Kosher salt and freshly ground black pepper, to taste
Directions
- Bring a large pot of salted water to boil. Add squash and cook until soft, about 10 minutes. Remove squash with a slotted spoon and place in a blender or food processor. Blend until smooth and set aside.
- Add pasta to the boiling water and cook according to package directions, about 10 minutes. Reserve 1 cup of the pasta water before draining.
- While pasta cooks, melt butter in a large nonstick skillet. Saute the leeks and garlic over medium heat until soft and golden, about 5-7 minutes. Add pureed squash, season with salt and pepper to taste, and add a little of the reserved pasta water to thin out sauce to desired consistency. I kept mine pretty thick. Stir in Parmesan cheese and sage, and mix in pasta until well coated.
- Sprinkle with additional Parmesan cheese to taste.
No comments:
Post a Comment
You want to comment? Awesome! Have at it, rock star.