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Butternut Leek Spaghetti

This creamy, flavorful spaghetti recipe features roasted butternut squash, sautéed leeks, garlic, sage, and Parmesan cheese, creating a comforting vegetarian dish with Italian flair.
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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 shaved Parmesan cheese
  • 4 leaves sage sliced thin
  • kosher salt and freshly ground black pepper to taste

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil.
  2. Add butternut squash and cook until soft, about 15 minutes.
  3. Remove squash with a slotted spoon and place in a blender, blend until smooth.
  4. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  5. In a large skillet, melt butter over medium heat. Add sliced leeks, garlic, and sage; sauté until leeks are soft, about 5 minutes.
  6. Add pureed butternut squash to the skillet. Season with salt and pepper, and add reserved pasta water as needed to loosen sauce.
  7. Stir in shaved Parmesan cheese and remaining sage. Toss cooked spaghetti with sauce until well coated.
  8. Serve immediately with additional Parmesan cheese on the side.

Notes

This dish pairs beautifully with a light green salad and warm crusty bread.