Wednesday, November 14, 2012

tried and true recipe: spaghetti with butternut squash, leek and parmesan sauce

I've been trying some new recipes from the website Skinnytaste and so far so good!

The recipes that I've tried have all been DELICIOUS and it's an extra bonus that they're good for us too.

Though it doesn't look very pretty in my rendition above, the spaghetti with butternut squash, leek and parmesan sauce is SO GOOD. Seriously good. Like, I-want-to-eat-this-every-night good.

Spaghetti with Creamy Butternut Leek Parmesan Sauce
Servings: 4  Size: 1/4th of recipe  Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g • Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
  • 1 (1 cup) large leek (white part only)
  • 2 cloves garlic, minced
  • 1/4 cup fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin (I didn't have any so I just used some herbes de provence.)
  • 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.

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.

This liked it, but decided that she liked her salad even better.

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