| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 619 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 307 mg |
Reviews
One of our weeknight favorites. The only thing I change is adding wine instead of water for deglazing the pan. May need a little chicken stock if the squash isn’t cooked all the way. This recipe for a whole lot easier when they started selling the squash already cut up in the store!
there is not much to this dish. the flavors dont go well together. its not terrible but i wouldnt make it again.
this is a delicious dish
I was disappointed with this recipe. I like garlic – but this was too much. It was really all you could taste. You couldn’t taste the squash at all. I wouldn’t make this again. No one in my house liked it.
My family loved this dish!
I had 2 pork steaks, 2 stalks of celery,and one medium tomato that I needed to use before they spoiled, so I diced the celery and tomato and cooked them with the squash and pan fried the pork steaks. I cut the pork into strips to lay atop the finished pasta dish. Very tasty!
This is a budget-friendly and versatile recipe and I definately recommend you try it! Other than peeling and dicing the butternut squash, this meal was so quick and easy to make!
I had 2 pork steaks, 2 stalks of celery,and one medium tomato that I needed to use before they spoiled, so I diced the celery and tomato and cooked them with the squash and pan fried the pork steaks. I cut the pork into strips to lay atop the finished pasta dish. Very tasty!
This is a budget-friendly and versatile recipe and I definately recommend you try it! Other than peeling and dicing the butternut squash, this meal was so quick and easy to make!
I was trying to find a recipe that was a bit easier than the goat cheese butternut squash ravioli that I found on foodnetwork.com and thought this might be similar, but really it just lacked flavor. Just a bit lame, and I wouldn’t make it again.
I added 200g of ground lamb (cooked in the pan before the squash, then removed and added back in with the water) and oodles of cheese…delicious!
I’ve made this twice. Both times were home runs. First time I made no alterations. Second time, I used whole wheat spaghetti (instead of penne), sauted some onions along w/ the squash, and added a splash of milk to the final product to make it a bit more saucy. This recipe is awesome and makes me feel like a gourmet!
A friend had a bumper crop of butternut squash this year so he gave us a few. I found this recipe and read the reviews – so I thought I’d give it a whirl. If it didn’t take me almost 40 minutes to peel, de-gut and cut up the squash, I would make this again next week. It was WONDERFUL. Used whole grain penne – making it even MORE healthy!
Took a while to prepare the squash itself.