Butternut Squash Pasta

1. 1

   Preheat the oven to 350 F.

2. 2

   Cut the squash in half; scoop out and discard the seeds.

3. 3

   Place the squash, cut side down, in 1 inch of water in a 13- by 9-inch glass baking dish.

4. 4

   Bake for 45 to 50 minutes, until tender.

5. 5

   Set aside just until cool enough to handle, then scoop the squash from the shells.

6. 6

   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.

7. 7

   Heat the oil and butter in a large pot over low heat.

8. 8

   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.

9. 9

   Add the Squash and wine, stirring until a thick sauce forms.

10. 10

    Fold in the cooked pasta; taste and adjust the seasonings.

11. 11

    Spoon into the same glass backing dish; sprinkle with the cheese.

12. 12

    Bake for 20 to 30 minutes, until the cheese browns; sprinkle with the parsely and serve hot.

* Per serving · 4 servings · Values may vary.