So, Susannah mentioned that she was going to make this tonight. Cool. Whatever. Do your think.
She texted me while I was out running errands.
"HOLY CRAP THIS IS SO GOOD".
I had no dinner plans...
SHE WAS RIGHT. There are very few ingredients and it's DELICIOUS. My Trader Joe's didn't have the pre-cut butternut squash, so I just bought a whole one and skinned it with a potato peeler. Pretty easy.
I've also never used leeks OR sage, so this was a big deal.
I served it with whole wheat penne pasta....sigh....so good.
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. (mine was much saucier than this picture, which was perfect for me)
GO DOOOOO ITTTTT!!!!!!!!