This dish can be cooked with butternut squash.
Pasta with Fall Squash and Leeks
- 3-4 lbs butternut or acorn squash – I had 2 small acorn and 1 medium acorn.
- 1 lb penne
- 1/2 Cup olive oil
- 2 Tbsp butter
- 2 large leeks, cleaned and chopped
- 1 small onion
- 1-2 garlic cloves, minced
- 1 tsp salt
- 1/2 dry white wine. I used Pinot Grigio. Use a wine that you like.
- 1/2 water. If you don’t like wine or have any on hand. Use 1 cup water.
- Parmesan Cheese
- 1 Tbsp chopped fresh parsley
As a side note: How do you clean leeks? For some reason, leeks are very dirty. I slice mine and then soak in water. Drain and then I rinse again while the leeks are still in the colander.
You will need to roast the squash. A few weeks ago I wrote, How to Roast a Butternut Squash. You can follow the same steps to roast an acorn squash.
When the squash is cool enough to handle after roasting, scoop out and toss the seeds in your trash or compost. Take the pulp and puree in a food processor until silky smooth.
Cook the pasta for about 2 minutes less than the box instructions.
While pasta is cooking, heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, salt and pepper and saute until the onions are translucent.
Add the squash, wine and water and stir as the sauce thickens.
Sprinkle Parmesan cheese on top. Bake for 20 – 30 minutes in a 350 degree oven until the cheese browns.
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