Ingredients

The following ingredients have 4 Servings
  • 1 lb butternut squash (peeled and diced)
  • 1 tbsp light butter
  • 8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
  • 1 cup large leek (white part only)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh shaved parmesan cheese
  • 4 sage leaves (sliced thin)
  • kosher salt and freshly ground black pepper (to taste)

Instruction

  • Bring a large pot of salted water to a boil.
  • Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
  • Stir in parmesan cheese and sage and mix in pasta until well coated.
  • Serve with additional parmesan cheese on the side.