Spaghetti with Creamy Butternut Leek Parmesan Sauce

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.

I had some butternut squash leftover from this Pepita Pesto Pasta with Roasted Squash I had made, so when I came across this from Gina's Skinny Recipes, I was intrigued. 

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!

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Spaghetti with Creamy Butternut Leek Parmesan Sauce

1 lb butternut squash, peeled and diced

1 tbsp butter

8 oz thin whole wheat spaghetti

1 large leek (white part only)

3 cloves garlic, minced

1/3 cup fresh grated parmesan cheese

1/2 tsp sage

 Salt and Pepper

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. Use a little water you cooked the squash in if necessary.

Add pasta 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.

Serve with additional parmesan cheese on the side.

Very slightly adapted from Gina's Skinny Recipes.