Pasta with Butternut Leek Parmesan Sauce

Now that we've moved into February, Dave and I have been successful in focusing on making a large batch of food for workweek lunches. This pasta made six servings and reheated well at work the next day. If you are looking to reduce your prep time the butternut squash can be roasted ahead of time and kept in the fridge for a few days until you're ready to make the sauce. Overall, we both thought this had good flavor and we were happy with the sauce. It was so creamy and flavorful that I would not have guessed that there wasn't cream incorporated into the recipe.

Recipe from Skinny Taste.


-1 pound butternut squash, peeled and diced
-1 tablespoon butter
-8-ounce pasta of your choice
-1 cup large leek (white part only)
-2 cloves garlic, minced
-1/4 cup fresh shaved Parmesan cheese
-4 sage leaves, sliced thin
-Salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees and spread the butternut squash out in a single layer on a rimmed baking sheet. Spray with cooking spray or toss with oil and then roast the squash for 25 to 30 minutes. Remove from the oven and blend until smooth.

Bring a large pot of salted water to a boil and cook the pasta according to package directions, reserving 1 cup of pasta water before draining the pasta.

Meanwhile, in a large deep non-stick skillet, melt the butter, saute the leeks and garlic over medium-low heat until soft, about 5 - 6 minutes. Add the pureed butternut squash, season with salt and pepper, and add the reserved pasta water to the sauce to thin it out to your preference. Stir in the Parmesan cheese and sage. Mix in the pasta until well coated.


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