Autumn Squash Pasta

From Recipes from America’s Small Farms 

3 to 4 lbs. acorn or butternut squash

1 lb. ziti or penne

½ cup olive oil

2 TBSP unsalted butter

2 large leeks, cleaned and coarsely chopped

½ small onion, chopped

1 garlic clove, chopped

½ to 1 tsp coarse sea salt or to taste

Freshly milled black pepper

½ cup dry white wine or water

1/3 cup grated parmesan cheese

1 TBSP chopped fresh parsley

Preheat oven to 350F.

Cut the squash in half, scoop out the seeds and discard.  Place the squash cut side down, in 1 inch of water in a 9 x 13 baking dish.  Bake for 45 to 50 minutes, until tender.  Set aside until just cool enough to handle.  Then scoop squash pulp out from skins.

Meanwhile, cook the pasta in boiling salted water for 2 to 3 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.  Sauté until the onion is translucent and leeks have become pliable, making sure the garlic does not burn.  Add the squash and wine, stirring until a thick sauce is formed.  Fold in the cooked pasta; taste and adjust seasonings.  Spoon back into the baking dish; sprinkle with the cheese. 

Bake for 20 to 30 minutes, until the cheese browns.  Sprinkle with the parsley and enjoy.