I had no intentions of liking this.
I'm not a huge squash fan, but do eat it from time to time, and enjoy it.
Partly because I know how good it is for you.
It sounded really good but on the other hand I kept thinking, "I'm not gonna like this".
I thought it would be an overload of squash and too sweet.
Well, the verdict is in and it's DELICIOUS!
It's not very sweet like I figured it was going to be, but more savory.
Loved it, and so did the hubby. His exact words were, "This is a keeper".
So my words to you are, "Try it, you'll like it".
Kudos to you, Gina!
Spaghetti with Creamy Butternut Leek Parmesan Sauce
1 lb butternut squash, peeled and diced
8 oz thin whole wheat spaghetti
1 large leek (white part only)
1/3 cup fresh grated parmesan cheese
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. Use a little water you cooked
the squash in if necessary.
to the boiling water and cook according to package directions, reserving 1 cup
of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, melt the butter; saute the leeks and garlic with a pinch of salt and pepper over
medium-low heat until soft and golden, about 5 - 6 minutes. Add pureed butternut squash and 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. Taste for seasoning adding salt and pepper if desired.
additional parmesan cheese on the side.
Labels: healthy, low fat, main dishes, pasta, vegetarian, whole wheat