Description
Spaghetti with Butternut Squash Leek Parmesan Sauce is a creamy, comforting dish that combines the sweet nuttiness of roasted butternut squash with the savory depth of leeks and rich Parmesan cheese. Perfect for family dinners or gatherings, this recipe is not only visually appealing but also easy to customize based on your pantry staples. Savor every bite of this warm hug-in-a-bowl that will impress your loved ones.
Ingredients
Scale
- 8 oz spaghetti (whole grain or gluten-free)
- 2 cups butternut squash, cubed
- 1 cup leeks, sliced
- 1 cup freshly grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp fresh sage or thyme
- Salt and pepper to taste
- 1 cup low-sodium vegetable broth
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté leeks and garlic until soft, about 3–4 minutes.
- Add roasted butternut squash and vegetable broth to the skillet. Simmer for 5 minutes.
- Cook spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
- Blend the sauce until smooth, adjusting consistency with reserved pasta water if needed.
- Toss spaghetti with the sauce and serve topped with more Parmesan and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 22mg