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Butternut Leek Spaghetti

A creamy yet healthy pasta dish featuring roasted butternut squash and sautéed leeks, finished with Parmesan and fresh sage.
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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
  • 1 tbsp light butter
  • 8 oz spaghetti
  • 1 large leek white part only
  • 2 cloves garlic minced
  • 0.25 cup parmesan cheese shaved
  • 4 slices sage leaves sliced thin
  • to taste kosher salt and black pepper

Method
 

Preparation Steps
  1. Preheat the oven and roast the butternut squash until tender.
  2. Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
  3. In a skillet, melt butter and sauté leeks and garlic until soft and fragrant.
  4. Puree roasted squash until smooth and add to the skillet with leeks. Season with salt and pepper, adding reserved pasta water to desired sauce consistency.
  5. Add Parmesan and sage to the sauce, stirring to combine. Mix in drained pasta until coated.
  6. Serve hot, garnished with additional Parmesan and sage if desired.

Notes

Enjoy a comforting and healthy pasta dish with the richness of Parmesan and the earthiness of sage.