Butternut Squash Penne Pasta

Ingredients:

3 Tbsp pine nuts

2 Tbsp butter

2 leeks, white part only, finely sliced

2 lbs butternut squash, diced

1/2 tsp ground nutmeg

1 lb penne pasta

1 1/4 cup whipping cream

Directions:

1. Heat butter over low heat in large pot.

2. Add the leek, cover and let cook for 5 minutes, stirring occasionally.

3. Add the squash and nutmeg. Cover and cook for 8 minutes.

4. Meanwhile, toast pine nuts in a small pan over a low heat until lightly golden. Set aside.

5. Cook the pasta in large saucepan of boiling water.

6. Add cream and 3 Tbsp water to the squash and bring sauce to boil. cook, stirring occasionally for 8 minutes or until squash is tender.

7. Scoop squash/sauce over pasta and sprinkle with pine nuts and black pepper.

Serves about 4 people.

I served this dish to two friends for dinner Saturday night, and they both loved it. I didn't realize before making this dish how difficult it is to cut up a butternut squash because I'd never done it before, but it was definitely worth the effort. This was so delicious.