Roast a butternut squash. Cut it in half lengthwise and bake at 400 degres for about an hour. Scoop out the seeds at the end.
Wash three leeks, carefully. Chop small and saute in olive oil with some thyme. Set aside.
Boil some pasta (like farfalle) according to package directions, set aside.
When the squash is ready, let it cool a bit then cut it into cubes. Mix the leeks, pasta, and squash together. Add a few tablespoons of milk or cream, then heat to warm through.
Serve with asparagus or some other green vegetable in season.