Butternut Squash Pasta
INGREDIENTS:
3 1/2 lb Butternut squash; peeled, in
-3/4 " cubes
1/3 c Unsifted flour
2 lg Leeks; split lengthwise,
-rinsed, thinly sliced
1 c Shredded Parmesan cheese
1 1/2 c Milk
1 1/2 c Heavy cream
1 ts Salt
3/4 ts Ground nutmeg
3/4 ts Ground ginger
1/2 ts Fresh ground pepper
3 1/2 lb Butternut squash; peeled, in
-3/4 " cubes
1/3 c Unsifted flour
2 lg Leeks; split lengthwise,
-rinsed, thinly sliced
1 c Shredded Parmesan cheese
1 1/2 c Milk
1 1/2 c Heavy cream
1 ts Salt
3/4 ts Ground nutmeg
3/4 ts Ground ginger
1/2 ts Fresh ground pepper
Preheat oven to 350 F. Greased 2 1/2 qt. shallow baking dish. In large bowl, toss squash with flour until coated. Place half the squash in prepared dish. Sprinkle with leeks and half the cheese. Top with remaining squash and cheese. In bowl, with remianing flour from coating squash, combine milk, cream salt nutmeg, ginger and pepper. Mix until blended. Pour over squash. Bake for 1 hour or until squash is tender and sauce is thickened and bubbly. Let stand for 10 minutes before serving.