Back to Recipe

Butternut Squash and Penne

Here's how you make Butternut Squash and Penne
Pause Continue Reading
  • Servings: 5
  • Prep: 25m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 tablespoons butter
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 1/2 cups water, divided
  • 1 pound butternut squash, peeled, seeded, and shredded
  • 1 teaspoon sugar
  • 1/4 teaspoon salt, or more
  • 1/4 teaspoon black pepper, or more
  • 12 ounces uncooked whole wheat penne (tube-shaped pasta)
  • 1 cup (4 ounces) finely shredded Parmesan cheese, divided
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.