BUTTERNUT SQUASH PASTA

BUTTERNUT SQUASH PASTA image

Yield 4 people

Number Of Ingredients 12

3 pounds Butternut squash
1 Garlic Clove Coarsely Chopped
1 pound Penne pasta
1/2 tablespoon Coarse Sea Salt
1/2 cup Olive oil
Black pepper Freshly Milled
2 tablespoons Unsalted butter
1/2 cup Dry white wine
2 large Leeks Coarsely Chopped
1/2 cup Parmesan cheese grated
1/2 small Onion chopped
1 tablespoon Fresh Italian parsley chopped

Steps:

Preheat the oven to 350 F. Cut the squash in half; scoop out and discard the seeds. Place the squash, cut side down, in 1 inch of water in a 13- by 9-inch glass baking dish. Bake for 45 to 50 minutes, until tender. Set aside just until cool enough to handle, then scoop the squash from the shells. While the squash is cooling, cook the pasta in boiling salted water for 2 to 3 minutes less than the cooking time on the package; drain and set aside. Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, sea salt, and pepper. Saute` until the onion is translucent and the leeks have become pliable, making sure the garlic does not burn. Add the Squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta; taste and adjust the seasonings. Spoon into the same glass backing dish; sprinkle with the cheese. Bake for 20 to 30 minutes, until the cheese browns; sprinkle with the parsely and serve hot.