Butternut Squash and Penne
Created by RacquelThomasonNC on October 16, 2012
- Servings: 5
- Prep Time: 25m
- Cook Time: 20m
- Recipe #6807
Ingredients
- 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
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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