Butternut Squash and Penne
"This take a little extra time to make but well worth it, this dish is really good"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (396.2 g)
- Calories 701.7
- Total Fat - 25.1 g
- Saturated Fat - 8 g
- Cholesterol - 28.6 mg
- Sodium - 973.1 mg
- Total Carbohydrate - 96.7 g
- Dietary Fiber - 3.8 g
- Sugars - 6.6 g
- Protein - 22.4 g
- Calcium - 464.7 mg
- Iron - 4.6 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from skillet and set aside.
Step 2
Heat 1 tablespoon olive oil in skillet over medium-high heat. Add garlic and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar. Season with salt and pepper.
Step 3
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup Parmesan cheese. Serve immediately.
Tips
No special items needed.
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