Step 1

Bring a large pot of salted water to a boil.

Step 2

Add butternut squash and cook until soft.

Step 3

Remove squash with a slotted spoon and place in a blender, blend until smooth.

Step 4

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Step 5

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.

Step 6

Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.

Step 7

Stir in parmesan cheese and sage and mix in pasta until well coated.

Step 8

Serve with additional parmesan cheese on the side.