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butternut squash pasta

Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce. You'll swear this is full of cream and butter, but it's not!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb butternut squash peeled and diced
  • 1 tablespoon light butter
  • 8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
  • 1 cup large leek white part only, sliced
  • 2 cloves garlic minced
  • 0.25 cup freshly grated Parmesan cheese
  • 4 leaves fresh sage sliced thin
  • to taste kosher salt and freshly ground black pepper

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil.
  2. Add butternut squash to the boiling water and cook until very soft, about 10-12 minutes.
  3. Remove squash with a slotted spoon and place it in a blender. Blend until completely smooth. Set aside.
  4. Add pasta to the boiling water and cook according to package directions for al dente. Before draining, reserve 1 cup of the pasta water.
  5. Meanwhile, in a large deep non-stick skillet, melt the butter over medium-low heat. Sauté the leeks and garlic until soft and golden, about 5-6 minutes.
  6. Add the pureed butternut squash to the skillet. Season with salt and fresh cracked pepper. Stir in a little of the reserved pasta water to thin the sauce to your liking.
  7. Stir in the Parmesan cheese and sliced sage. Add the cooked and drained pasta to the skillet, tossing until well coated with the sauce.
  8. Serve immediately with additional Parmesan cheese on the side, if desired.

Notes

Feel free to adjust the amount of pasta water to achieve your desired sauce consistency. For a richer flavor, consider adding a pinch of nutmeg to the sauce.