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Cut squash pulp in cubes and steam cook or cook in very little water for 15 minutes. When squash is cooked, puree pulp with a fork.
Melt half of butter and stir into squash. Add milk, cream, salt and pepper. Cook over medium heat for 7 – 8 minutes until creamy.
Melt remaining butter in a skillet and add olive oil. Add leek and cook over medium heat for 10 minutes until tender. Season with marjoram, salt and pepper. If necessary, add warm water to lighten cream.
Cook pasta and drain. Combine with squash and leek. Serve immediately and sprinkle over with grated parmesan cheese.
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