Butternut Squash and Leek Sauce

I love creamy things.  The problem is that creamy meals are always the least healthy...until you get to the Fall/Winter when a couple of the most popular vegetables can be easily turned into velvety soups or creamy sauces.  I've seen so many butternut squash soup recipes that I should have thought about how that could translate into a sauce, but it took a healthy eating blog, SkinnyTaste, to show me the light.

Simply puree cooked butternut squash in a blender while you sauté chopped leeks and garlic (about 5 minutes).  Once the leeks are done, add the pureed squash along with salt, pepper, parmesan, and sage (reserve a little for plating) then toss with the pasta and add pasta water to achieve the desired consistency.  Be sure to reserve the pasta water because you're definitely going to want to thin it out a bit.

This pasta was seriously good.  All the creaminess of an alfredo without the fat.  I ate it during the first snow of the season when all you want is comfort food.  The added comfort of this particular food is knowing it won't result in thunder thighs.