Heat butter and oil in a 6- to 8-quart heavy-bottomed pot over moderately low heat. Add leeks and saute until softened, about 5 minutes. Add squash and sage and season with salt and pepper. Add 1 cup of the hot stock and bring to a simmer. Cover and adjust heat to maintain a simmer. Cook until squash is tender, 10 to 15 minutes.
Stir in pasta and 3-1/2 cups of hot stock. Bring to a simmer, adjust heat to maintain a simmer and cook uncovered, stirring frequently, until pasta is al dente and liquid has been absorbed, about 10 minutes. If necessary, add the additional 1/2 cup hot stock. Whether you need it will depend on the size and shape of your pot and how brisk your heat is. At the end of the cooking time, the mixture should look like a creamy risotto.
Cover, remove from heat and let stand 3 minutes. Uncover and stir in parsley and cheese. Serve immediately in warm bowls.
Wine Pairing(s)
Mollydooker 'Goose Bumps' Sparkling Shiraz
Palazzo Bandino Bandinello
Casteller Brut
Le Frappe Cremant de Bordeaux
Moet & Chandon White Star
Drappier Extra Dry
Perrier Jouet 'Fleur de Champagne' Blanc de Blancs
Cavit Pinot Grigio
Yellowglen Yellow
Charles de Fere 'Jean-Louis Cuvee' Blanc de Blancs
This recipe has been added to the following public cookbooks:
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