Butternut Leek Pasta Sauce

I used the butternut squash in the last box and the leeks in this week's box to make a pasta sauce. I wasn't sure how it would turn out, but I brought it to a potluck today and it got all eaten up, so I think it worked! This has a few more steps than a lot of the recipes I've been posting lately, but i think it's worth it.

Ingredients:

1 butternut squash

2 leeks*

1/2 cup butter

1 tsp each salt & nutmeg

1 can evaporated milk (12 oz)

Cut the stem off of the butternut squash if it has one and then cut it in half lengthwise. Scoop out the seeds and place the 2 halves cut-side down on a baking sheet. Cover with aluminum foil. Bake at 350 degrees for 1 hour.

While the squash is baking, clean the leeks well.** Thinly slice the leeks crosswise. Over high heat in a large sauté pan, melt the butter. Stir constantly to prevent burning. Just as the butter begins to brown, add the leeks, salt and nutmeg. Stir constantly to prevent burning. When the leeks have begun to brown, turn the heat off and add the evaporated milk. Stir to combine.

When the squash is cooked, scoop out the flesh into a large bowl.*** Add the leek mixture and mix well. Toss with cooked pasta.

This makes enough sauce for 2 pounds of pasta.

* I threw in 1 stalk of green garlic that I had left from the last box. I imagine this recipe would work quite nicely using just green garlic, about 4 stalks total would do I think. Also, 2 regular onions can be substituted for the leeks.

** See the "Roasted Root Vegetable Salad" entry for instructions and pictures on cleaning leeks.

*** I had roasted some root vegetables while I was baking the squash. Instead of throwing the squash skins away, I tore them up into bit-sized pieces and tossed them with the roasted vegetables. Butternut squash skins are very tender and quite tasty, and this way there's no waste!