Butternut Squash Penne
This is a modified version of a favorite recipe given to me while I was in college. Olive oil replaces most of the butter, and there are almost equal amounts of squash and whole wheat pasta. Serve with a side of green vegetables or a salad and you have a meal!
1 Tbsp. Butter
3 Tbsp. Olive oil
3 Tbsp. Fresh Sage, finely chopped
½ cup vegetable or chicken broth
¼ cup toasted pine nuts
1 medium butternut squash, peeled, seeded, diced into 3/4” cubes (4 cups), and boiled just until fork tender
5 cups cooked whole wheat penne pasta (8-10 oz. dry)
salt and pepper to taste
grated parmesan cheese
SAUTE: Place butter, olive oil, and sage into a large saute pan over high heat. After one minute, add the broth, toasted pine nuts, boiled squash and cooked pasta. Stir until all is coated with the sauce. Add salt and freshly ground pepper to taste.
FINISH: When thoroughly heated, plate immediately and top with Parmesan cheese.