Butternut Squash Penne with Gorgonzola

By jakkelly

Ingredients

• 3 cups butternut squash, peeled, cored and cubed
• Olive oil
• 1 cup chopped leeks
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 16 oz penne pasta
• 3 cups spinach
• 1 tbs fresh rosemary, chopped
• 1 tbs fresh sage, chopped
• 1/4 tsp dried crushed red pepper
• 1/2 cup gorgonzola cheese, crumbled

Details

Servings 6

Preparation

Step 1

Toss squash and olive oil together on a large jelly roll pan. Season with salt and pepper. Bake at 425 degrees for 30 minutes or until squash is very tender. Saute leeks and garlic in skillet with olive oil until tender. Add spinach, rosemary, sage and red pepper and saute until wilted. Set mixture aside. Process squash, broth and cream in food processor until smooth. Cook pasta according to package directions and drain. Return pasta to pan and stir in squash sauce and spinach mixture. Toss well and add cheese.