Creamy Butternut Squash Pasta with Leeks

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

12 ounces cavatappi pasta

1.50 tablespoons olive oil, divided

¾ cup crispy fried onions (such as French's)

2 medium leeks, white and light green parts sliced (2 cups)

1 12-oz. pkg. frozen mashed butternut squash, thawed

1 cup half-and-half

2 teaspoons chopped fresh sage leaves

1 teaspoon freshly ground black pepper

2.50 ounces Parmesan cheese, shaved (about 1 cup), divided

Directions at realsimple.com

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