So, we basically got like two weeks of fall in Georgia before it got COOOOLLLLD! But those two weeks were really beautiful.

This tree outside my window is absolutely glorious, like flame.

And these leaves form an awesome natural stoplight.

The changing of the seasons has also meant that the grocery stores and my CSA box have been all-gourds-all-the-time. I got a couple beautiful butternut squashes and, since I finally learned how to peel and disassemble them last winter, I was actually excited to try out this recipe.

Also, sage. Because sage is always the answer.

This sauce is deceptively creamy and rich, but doesn’t have any cream or milk, or even cheese until the very end. The leeks form a super flavorful base, and the pureed butternut squash is like butter and cream and squash all in one. This was a super easy and healthy dinner.
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