Spaghetti with Creamy Butternut Leek Parmesan Sauce

Ingredients:

1 lb butternut squash, peeled and diced

1 tbsp light butter

8 oz spaghetti

1 (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

Directions:
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.

Serves 2 with leftovers

MY NOTES:  Some stores carry butternut squash that is already peeled and diced.  It's more expensive than buying a whole squash, but it's much simpler.  This is one of the few times when I'm willing to pay for convenience.  The squash takes about 15 minutes to cook.  Make sure to thin out the squash puree with the cooking water before putting it in the skillet.  I usually use about 1/2 cup water.  You want it pourable, but not watery.  I like to serve it with grilled, sliced chicken sausage.  

Source:  SkinnyTaste