Penne with Garlicky Butternut Squash |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash) |
4 large garlic cloves, minced |
1/4 cup water |
1/4 teaspoon grated nutmeg |
6 sage leaves, minced or 1/4 teaspoon powdered sage |
1/4 cup minced fresh parsley |
1/2 teaspoon salt |
freshly ground black pepper |
1 pound uncooked penne |
grated parmesan |
Directions:
1. Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more.
2. Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.
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