Spaghetti with creamy butternut leek sauce:

Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.

I found this out by accident.

This started from a mistake, a butternut squash puree that was far too thin and liquidy.  A very HAPPY mistake!

This is an awesome blender!!

Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you're not a fan of butternut squash. You'll swear this is full of cream and butter... but it's not. This is perfect for Meatless Mondays, or any night of the week.

It's super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn't a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield's low carb pasta.

Spaghetti with Creamy Butternut Leek Parmesan Sauce
Skinnytaste.com
Servings: 4 • Size: 1/4th of recipe • Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g • Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

Ingredients:

• 1 lb butternut squash, peeled and diced
• 1 tbsp light butter
• 8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
• 1 (1 cup) large leek (white part only)
• 2 cloves garlic, minced
• 1/4 cup fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.Remove squash with a slotted spoon and place in a blender, blend until smooth.

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

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

Serve with additional parmesan cheese on the side.

Source:  http://www.skinnytaste.com/2012/10/spaghetti-with-creamy-butternut-leek.html

Meatless Monday Kale Butternut Squash salad:

Kale Salad

Recipe and Photo Courtesy of Clean Plates

Whether you’re a meat-and-potatoes lover, a vegetarian or going gluten-free, Clean Plates takes the grunt work out of eating healthier. Founded by nutritionist Jared Koch, it features a free email, iPhone app, restaurant guides, food news and tips. If you eat…get fed by Clean Plates by signing up for their email here.

Inspired by and adapted from The Clean Plates Cookbook

Serves 2

Ingredients

•      3⁄4 cup diced kabocha or butternut squash

•      2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided, or more to taste

•      2 1⁄2 cups chopped or shredded kale, ideally Tuscan or black kale

•      1⁄4 cup whole almonds, toasted

•      1⁄4 cup crumbled aged Cheddar cheese, such as Cabot Clothbound Cheddar

•      1 tablespoon freshly squeezed lemon juice, or more to taste

•      Fine sea salt to taste

•      Freshly ground black pepper to taste

•      Pecorino or other hard cheese, for shaving (optional)

Directions

1.     Preheat the oven to 375°F/190°C.

2.     In a medium bowl, combine the squash and 11/2 teaspoons of the oil. Arrange in a single layer on a small, rimmed baking sheet and bake until tender, 10 to 12minutes. Set aside to cool to room temperature.

3.     In a large bowl, combine the squash, kale, almonds, and Cheddar cheese. Add the lemon juice and remaining 2 tablespoons of oil and toss to combine. Add more lemon juice, more oil, and salt and pepper to taste.

4.     Arrange the salad on plates or a platter, garnish with shaved pecorino cheese (if using), and serve.

Source:  http://www.takepart.com/photos/meatless-mondays/kale-and-butternut-squash-salad?cmpid=foodinc-fb