1 large butternut squash
1/2 to 1 tsp. salt or more, to taste
1 lb. ziti or penne pasta
Black pepper, to taste
1/2 cup olive oil
1/2 cup dry white wine, or water
2 Tbsp. butter (or more oil)
1/3 cup grated Parmesan cheese
3 leeks, cleaned and coarsely chopped
1 tsp. dried basil, or to taste
1 garlic clove, coarsely chopped
Preheat the oven to 350. Cut the squash in half; scoop out and discard the seeds. Place the squash, cut side down, in 1” water in a glass baking dish. Bake for 45 to 50 min, until tender. Set aside just until cool enough to handle, then scoop the squash from the shells. Meanwhile, cook the pasta in boiling salted water for 2 to 3 min. less than the cooking time on the package; drain and set aside. Heat the oil & butter in a large pot over low heat. Add the leeks, garlic, salt and pepper. Sauté until the leeks are pliable, making sure garlic does not burn. Add the squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta and dried basil; taste and adjust seasonings. Spoon into the same baking dish; sprinkle with the cheese (if desired). Bake for 20 to 30 min, until the cheese browns. Serve hot for 4.
Recipes From America’s Small Farms, Lamb Hayes and Stein