Spaghetti with Creamy Butternut Leek Parmesan Sauce
(from Skinny Taste - click here for the original recipe)
1 lb butternut squash, peeled and diced
1 tbsp butter
8 oz spaghetti
1 large leek, thinly sliced (white part only)
2 cloves garlic, minced
1/4 cup freshly grated parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste
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.
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 (don't undersalt!) 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.