I was first introduced to the heavenly butternut squash and sauteed leeks combo when making homemade pizzas at Saltbox Farm (add pancetta to elevate to an even higher cloud). I loved the combo so much that for this pasta dish, I made a pasta sauce with san marzano tomatoes, a touch of cream, then added the sauteed leeks and butternut squash. Yum! I might have to make this one a weekly staple.
Ingredients
1 large can of San Marzano tomatoes whole then crush with hands
2 leeks chopped
2 cups of butternut squash peeled and cut into cubes
2 TB olive oil
½ cup of heavy cream or milk
Parmesan or Pecorino cheese and fresh basil
Instructions
boil butternut squash until tender but firm consistency (or but butternut squash in bowl in microwave about 2-5 minutes)
heat pan medium heat with olive oil and add leeks (add pancetta optional)
saute leeks until translucent
add tomatoes and cream
add squash then simmer until all the flavors blend
salt and pepper to taste
ladle sauce over pasta and garnish with cheese and torn basil leaves
Recipe by A Day in the Bite at https://www.adayinthebite.com/pasta-butternut-squash-sauteed-leeks/