Food Recipes Creamy Butternut Squash Pasta With Leeks 4.5 (2) 2 Reviews Frozen butternut squash is the star of this silky pasta sauce. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on October 18, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio Hands On Time: 30 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts This family-friendly pasta dish will satisfy all of your cravings for creamy, cheesy noodles in just 25 minutes. While the pasta cooks, you'll quickly brown store-bought fried onions for a super-crispy topping. Then you'll make a sauce with frozen mashed butternut squash, leeks, and half-and-half. Toss with the pasta and some Parmesan, and you've got a decidedly grown-up but still kid-pleasing take on mac 'n cheese. Feel free to use rigatoni, fusilli, or penne in place of the cavatappi. Ingredients 12 ounces cavatappi pasta 1.50 tablespoons olive oil, divided ¾ cup crispy fried onions (such as French's) 2 medium leeks, white and light green parts sliced (2 cups) 1 12-oz. pkg. frozen mashed butternut squash, thawed 1 cup half-and-half 2 teaspoons chopped fresh sage leaves 1 teaspoon freshly ground black pepper 2.50 ounces Parmesan cheese, shaved (about 1 cup), divided Directions Cook pasta according to package directions for al dente; drain, reserving 1 cup pasta water. Return drained pasta to pot. Meanwhile, heat ½ tablespoon oil in a large saucepan over medium. Add fried onions; cook, stirring constantly, until lightly browned, about 1 minute. Transfer to a towel-lined plate. Wipe saucepan clean. Heat remaining 1 tablespoon oil in saucepan over medium-high. Add leeks; cook, stirring often, until softened, 2 to 3 minutes. Transfer ¼ cup leeks to a small bowl. Stir butternut squash and half-and-half into leeks in sauce-pan. Cook over medium, stirring often, until simmering, 3 to 4 minutes. Stir in sage, pepper, and half of cheese. Add sauce and ¼ cup hot pasta water to pasta; stir to combine. Stir in more pasta water as needed to reach desired consistency. Top with reserved leeks, fried onions, and remaining cheese. Nutrition Facts (per serving) 658 Calories 24g Fat 90g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 658 % Daily Value * Total Fat 24g 31% Saturated Fat 11g 55% Cholesterol 35mg 12% Sodium 426mg 19% Total Carbohydrate 90g 33% Dietary Fiber 5g 18% Total Sugars 7g Protein 21g 42% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print