A “white” sauce for pasta using winter squash.
1/2 carnival winter squash (CSA Week #14) *
2 shallots (CSA Week #14)
1 cup coconut milk
1/2 cup pine nuts
1 lb quinoa spaghetti
* Split and de-seed the squash. Place cut side down in a baking pan and fill with water halfway up the side of the squash halves. Bake for 40 minutes at 350. Scoop out the squash and mash well. Save the other half for another dish.
Cut the leek in half and then into semi-circles and clean well. Slice the shallots. Sweat the leeks and shallots in grapeseed oil on a medium-low flame until soft. Season with salt and pepper. Add coconut milk and squash and mix well. Cover and set aside.
Make the pasta. Thin out the sauce with a ladle full of pasta water. Toast the pine nuts in a skillet and chop up a small bunch of fresh parsley. Add to the sauce and mix gently.
Add the pasta to the sauce and, using tongs, combine well. Enjoy!