CREAMY SPAGHETTI WITH BUTTERNUT SQUASH, LEEK AND OREGANO TOPPED WITH WALNUTS AND PARMESAN

Creamy spaghetti with butternut squash, leek and oregano

This is my second entry (this was my first entry) for October month’s HotM, the theme of which is Yellow-Orange. You can find my announcement with all the details here if you want to participate this month. Pumpkin and butternut squash are perfect for making yellow and orange food but I find that the taste is somewhat more bland than the colour so I usually pep it up a bit. Here I have added oregano, leek and a little bit of onion to turn it into a most comforting and creamy pasta sauce but I can see so many more ways of using it.

Creamy spaghetti with butternut squash, leek and oregano

CREAMY SPAGHETTI WITH BUTTERNUT SQUASH, LEEK AND OREGANO TOPPED WITH WALNUTS AND PARMESAN

400 g/14,1 spaghetti
400 g/ 14,1 oz butternut squash
the white part of a leek
a large pinch of dried oregano
2 tsp lemon juice
walnuts, crushed or chopped
freshly grated parmesan
salt
extra-virgin olive oil

– Dice the butternut squash, slice the leek finely and braise in olive oil together with oregano and salt until soft. Take care not to burn the leek.
– Run in a blender until it is smooth and creamy. Add the lemon juice a little at a time in order to get the balance you want. If it is to firm, add a little hot water to make it easier to mix with the pasta.
– Add to freshly cooked pasta and stir well, top with the walnuts and parmesan and serve. Or let people top their on servings with a parmesan and walnut mix.

Creamy spaghetti with butternut squash, leek and oregano

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