Roasted Butternut Squash and Leeks Pasta with Radishes

We had a fruitful year for Butternut squash, though we didn't grow as many plants as last year we still got plenty of squash, just  from several plants. We grew them on a trellis roof we made(see the picture below).

I forgot to  weight how many pounds we harvested but I have a full box of healthy squash. Enough to last me till Spring. I store them in the large carton box in a dark and cool place. This way it survives winter and I can enjoy it throughout the season.

I'm especially fond of cooking with  butternut squash in winter months, it is hearty and pairs up nicely with variety of other vegetables, makes for a  very nice meal.

Since I've decided I'm going to try and make some new dishes, few weeks back I made  :  pasta sauce using our butternut squash and  farm bought leeks.

Butternut Squash Garden

Roasted Butternut Leek Pasta with Radishes ( 4-6 servings)

1lb butternut squash, peeled, and diced into large chunks

2 leeks, white part only

3tsp olive oil

1/2tsp kosher salt

freshly ground pepper to season

1/2tsp rosemary

3 garlic cloves, minced

2 leeks, white part only, washed and sliced length wise in half

1/4cup -to 1/2 cup chicken broth

To make the Sauce:

1/2 to 3/4 cup sour cream

1/4 cup chicken broth or water

1/4 cup shredded cheese

salt pepper to season

pasta, any kind you like or have on hand will work

fresh radishes

•  Preheat oven to 400F
• Spray a large baking sheet or other baking dish with a non stick spray, set aside.
• In a small bowl whisk together, oil, salt, rosemary, garlic, add fresh pepper(about a 1/8tsp or so)
• Combine prepared leeks and butternut squash with a marinade.
• Spread vegetables onto a prepared sheet, in one layer.
• Roast for 20 minutes.
• Add 1/4 cup chicken broth to the vegetables , gently stir and roast for additional 15 minutes, until very soft.
• Remove  vegetables from the oven, process vegetables in the food processor until smooth, add sour cream and chicken broth and process again until smooth.
• You can start your pasta water now. Season water with salt and bring it to boil.
• Transfer puree to a sauce pan, taste, season with salt and pepper, if sauce is too thick, add more broth and cook it down to your favorable consistency.
• Add cheese and cook until cheese melts. Keep warm.
• Cook pasta as directed.
• Add sauce to cooked pasta or pour sauce on top of bare pasta.
• Serve with fresh radishes.