Creamy Butternut Squash Sauce with Caramelized Leeks + Penne

 
Butternut squash, a magical part of fall that we all love. Who can resist its deep and mellow flavor? Its richness and creaminess can be transformed into just about anything. You can roast it, you can whip it for a mash, you can grate it for a brunch hash, heck you can even bake it into a sweet treat!

Any way it comes, I love it all. Luckily I get a ton of it through my CSA share with Lancaster Farm Fresh Co-op. Here is one of the easiest and most flavorful ways to enjoy it. I introduce to you my dairy-free, totally vegan, Creamy Butternut Squash Sauce with Caramelized Leeks + Penne.
 

 

Creamy Butternut Squash Sauce with Caramelized Leeks + Penne

Serves 6 hungry folks.

Ingredients:

• 3 medium sized leeks
• 1 tablespoon of ghee, or coconut oil
• 1 teaspoon apple cider vinegar or rice vinegar
• 1 small to medium butternut squash, yielding 2 heaping cups of butternut puree
• 1/3 cup raw cashews, soaked in room temperature water with a pinch of sea salt for 2-4 hours
• 1 cup of unsweetened almond milk {or other preferred milk of choice}
• 1 teaspoon paprika
• 1/4 teaspoon of garlic granules or 1 clove of garlic, sauteed
• 1 pound or so of gluten free pasta, I use Trader Joe’s Organic Brown Rice Penne
• sea salt + coarse ground pepper, to taste

Wash, trim and slice your leeks into thin medallions. Heat your frying pan over a low-medium flame. Add in about 1/4 cup filtered water and throw in your leeks. This method of a water saute allow the leeks to get a jump start on the cooking, without adding in more oil. Simmer the leeks until all of the moisture has evaporated. Then add in the ghee {or other oil} with a generous pinch of sea salt and saute until the leeks become transparent and soft, about 10 minutes. With about 1 minute left add in the vinegar for a touch of acid and simmer.

While your leeks are caramelizing, boil a large pot of water and cook your pasta. Be sure you finish this pasta al dente because no one enjoys overcooked pasta, especially overcooked gluten free rice pasta – which has a tendency to become pretty mushy.

You can either roast your butternut squash or cut, peel and boil it. Either method works and I’ve tried both. I honestly thought I was going to prefer the roasted method, but strangely boiling the squash actually gave the sauce more depth. Either way, you’ll need 2 heaping cups of butternut squash.

In a high speed blender or food processor combine the squash, cashews, almond milk, paprika, garlic and a good pinch of salt and pepper. Blend until rich, smooth and creamy. This should yield the perfect texture and consistency, but feel free to play around with the amount of almond milk, you may want the sauce a little thinner or thicker.

To assemble toss the pasta in the cream sauce and top with a generous spoonful of leeks. Serve warm and devour slowly, trust me you’ll want to fully appreciate each and every bite – it is just that good.