creamy squash spaghetti
A delightful and healthy spaghetti dish featuring a velvety butternut squash and leek sauce. This recipe creates a rich, creamy texture without the added butter and cream, making it a perfect lighter alternative that's still packed with flavor. You'll love this easy, comforting meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb butternut squash peeled and diced
- 1 tbsp light butter
- 8 oz spaghetti use brown rice pasta for gluten-free
- 1 cup large leek white part only, thinly sliced
- 2 cloves garlic minced
- 0.25 cup freshly grated Parmesan cheese
- 4 leaves fresh sage sliced thin
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Add butternut squash and cook until soft, about 10-12 minutes.
- Remove squash with a slotted spoon and place in a blender. Blend until smooth, adding a splash of water if needed to help it blend.
- 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 minced garlic over medium-low heat until soft and golden, about 5-6 minutes.
- Add the pureed butternut squash to the skillet. Season with salt and fresh cracked pepper. Add a little of the reserved pasta water to thin out the sauce to your liking.
- Stir in the Parmesan cheese and sliced sage. Add the cooked and drained pasta to the skillet and mix until well coated with the sauce.
- Serve immediately with additional Parmesan cheese on the side, if desired.
Notes
This recipe is incredibly versatile. Feel free to add some cooked chicken sausage or crispy prosciutto for extra protein, or a pinch of red pepper flakes for a bit of heat. A dash of nutmeg can also enhance the squash flavor.