Penne with Butternut Squash, Onions, Sage and Parmesan
Cuisine: Italian
Author: Diane Morgan
  • 3 pounds butternut squash
  • 1/4 Cup butter (1/2 stick)
  • 2 Tablespoons minced fresh sage
  • 1 Tablespoon thyme leaves
  • ground pepper
  • 2 1/2 Cups chicken broth
  • salt, to taste
  • 1 pound penne
  • 3 Tablespoons butter
  • 1 onion; chopped
  • 1 1/2 Tablespoons minced fresh sage
  • 3/4 Cup braising liquid from squash
  • 1/3 Cup minced fresh parsley
  • freshly-ground black pepper, to taste
  • 3/4 Cup grated Parmesan cheese
  • 1 Tablespoon almonds, sliced
  1. To cook the squash, trim the top and bottom from the squash; peel it and halve lengthwise. Discard the seeds and strings, and then cut into 1/2-inch cubes. Over low heat, melt butter in a large, deep skillet. Add sage, thyme and pepper. Cook less than a minute, just until fragrant. Add the squash plus 2 1/2 Cups of chicken broth. Bring to a boil, cover and simmer until the squash is tender, about 10 minutes.
  2. Remove with a slotted spoon to a serving dish. Set aside 2 1/2 Cups of squash plus 3/4 Cup of the liquid for this pasta recipe. Reduce the remaining liquid in the pan until it is syrupy and then pour it over the squash and serve garnished with a few tablespoons of grated Parmesan.
  3. Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente, about 10 to 12 minutes.
  4. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the onion and cook until softened but not brown, about 4 minutes. Add the sage and cook 1 minute longer. Stir in the squash, braising liquid and parsley. Cook just until heated through. Add salt and pepper to taste.
  5. Drain the pasta and place it in a warm serving bowl. Add the squash mixture from the skillet, plus the Parmesan, and toss gently to combine. Sprinkle with almonds. Serve immediately.
Calories: 501 Fat: 27g Fiber: 3.62g Protein: 16g Cholesterol: 69mg
Diane Morgan is the co-author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books)
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