Frozen butternut squash is the star of this silky pasta sauce.
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.
Photo: Victor Protasio
Then you’ll make a sauce with frozen mashed butternut squash, leeks, and half-and-half.
Feel free to use rigatoni, fusilli, or penne in place of the cavatappi.
This recipe was developed by Karen Rankin.
Return drained pasta to pot.
Meanwhile, heat 12 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.
Heat remaining 1 tablespoon oil in saucepan over medium-high.
Add leeks; cook, stirring often, until softened, 2 to 3 minutes.
Transfer 14 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 14 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.
2,000 calories a day is used for general nutrition advice.
