I learned this recipe from a CSA box pamphlet a few years ago. It’s fairly cheap to make and very filling, vegetarian, & delicious! I usually halve the recipe to make dinner for 2 and I freeze the second half of the cooked butternut squash to use later. This is more of a casserole dish, if you want a spaghetti-style pasta with butternut squash and leek sauce, here is a nice looking recipe I found on Lucullian delights.
- 1 butternut squash, baked
- 2-3 leeks green and white parts, cleaned and sliced
- 1 lb. of pasta (penne, shells, elbow, ziti, etc)
- ~1 cup shredded jack or mozzarella or Parmesan cheese
- dried basil (to taste)
- 1/2 cup of white wine (optional)
- 1 clove garlic, chopped
- oil or butter
- salt & pepper
- Bake butternut squash: slice squash in half lengthwise, scoop out seeds, place cut side down in a pan of 1/2 inch high water, and bake at 375 for 45-60 minutes. Scoop out the squash when cooled.
- Cook the pasta, but remove it from the hot water 2-3 minutes before it’s done cooking. You don’t want to the pasta to overcook in the oven.
- In a stock pot, saute the leeks and garlic in oil until translucent. Add salt and pepper to taste.
- Add the cooked butternut squash and wine to the pan and mix to make a thick sauce.
- Add the pasta and basil to the pan and mix well.
- Pour into a casserole dish and top with cheese. Place under the broiler until the cheese melts. Alternatively, you could mix in the cheese and melt it in the pan to avoid the casserole dish and oven altogether (though if you do this, remember to cook the pasta all the way).
- Serve on chilly, overcast days 🙂