Ingredients:

  • 2 lbs (900g) Butternut Squash, peeled & cubed
  • 2 Tbsp Olive Oil
  • Salt & Black Pepper, to taste
  • 2 large Leeks, white & light green parts only, thinly sliced
  • 3 cloves Garlic, minced
  • 1 cup (240 ml) Vegetable or Chicken Stock
  • 12 oz (340g) Spaghetti
  • 4 Tbsp Unsalted Butter, cold and cubed
  • 1 cup (100g) Parmesan Cheese, finely grated, plus extra for serving
  • Pinch of Fresh Nutmeg, grated
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Toss cubed squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for approximately 30 minutes until fork-tender and lightly caramelized.
  2. While squash roasts, melt 1 Tbsp of butter in a large saucepan or Dutch oven over medium-low heat. Add sliced leeks and sauté gently until softened and translucent (about 8-10 minutes). Add garlic for the last minute of cooking.
  3. Transfer the roasted squash, sautéed leeks/garlic, and stock to a blender. Blend until perfectly smooth. Taste the base and adjust salt and pepper as needed.
  4. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions, subtracting 2 minutes from the recommended time (it will finish cooking in the sauce). Crucially: Reserve at least 1.5 cups of the starchy pasta water before draining the pasta.
  5. Return the blended squash mixture to the saucepan over low heat. Add the remaining 3 Tbsp cold butter, stirring constantly until melted and incorporated.
  6. Add the slightly undercooked pasta directly to the sauce pan. Begin adding the reserved pasta water, starting with 1/2 cup, tossing vigorously to loosen the sauce.
  7. Remove the pan from the heat completely. Gradually stir in the grated Parmesan cheese, tossing continuously until a velvety, creamy emulsion is achieved. If the sauce appears too thick, add another small splash of pasta water.
  8. Stir in a grating of fresh nutmeg. Divide the Spaghetti with Butternut Squash Leek Parmesan Sauce among bowls, garnish generously with fresh parsley and extra Parmesan cheese, and serve immediately.