Don’t watch water boil–penne gets the risotto treatment in this dish. The pasta simmers and absorbs chicken broth until tender and is finished with roasted butternut squash, sage and Parmesan.
Level: | Easy |
Total: | 40 min |
Active: | 40 min |
Yield: | 4 servings |
Ingredients
- 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 6 tablespoons unsalted butter, cut into cubes
- 10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
- Half a small onion, finely chopped
- 1 pound penne pasta
- 1 1/2 cups dry white wine
- 3 1/2 cups low-sodium chicken broth
- 3/4 cup grated Parmesan
- 1/4 cup walnuts, toasted and chopped, optional
Instructions
- Preheat the oven to 425 degrees F. Toss the butternut squash with 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and bake, tossing halfway through, until tender and golden brown, about 30 minutes.
- Meanwhile, heat the butter and remaining 2 tablespoons oil in a large heavy bottom pot over medium-high heat until the butter has melted. Add the whole sage leaves and fry until crispy, but still vibrant green, about 3 minutes. Use tongs to remove them to a paper towel-lined plate.
- Add the onion to the pot and cook, stirring frequently to make sure the butter does not burn, until tender and fragrant, 3 to 5 minutes. Add the pasta and stir to coat in the butter and onions. Toast the pasta in the pan, stirring frequently, until golden brown in spots, about 4 minutes.
- Pour in the wine and cook, stirring frequently, until the liquid has been absorbed, about 5 minutes. Add 1 cup broth, and cook, stirring frequently, until absorbed, about 5 minutes. Repeat 2 more times until all the broth is absorbed and the pasta is cooked to al dente. Fold in the butternut squash, chopped sage, Parmesan, 1 1/2 teaspoons salt and a few grinds of pepper and stir until combined and creamy. Garnish with fried sage leaves and walnuts if using.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 1082 |
Total Fat | 46 g |
Saturated Fat | 18 g |
Carbohydrates | 123 g |
Dietary Fiber | 11 g |
Sugar | 10 g |
Protein | 33 g |
Cholesterol | 65 mg |
Sodium | 1684 mg |
Reviews
We liked this recipe and will definitely make again. I browned sliced kielbasa sausage when cooking the onions, then removed the sausage and added it back in at the end. Made it a meal. I will try italian sausage next time. Very good.
I had no white wine in the house and this dish was delicious without it! Subbed Vegeta stock because we prefer it to chicken, also used half the butter. This recipe is a keeper!
This pasta is so dang delicious! I thought it would be good, but the test bite shocked me with how deeply flavorful and perfectly balanced it was. This is everything I love in a fall comfort dish–creamy roasted squash, the flavor of sage, and the best comfort food–pasta. IF I were to change anything, I might crisp up some bacon or prosciutto for an added garnish, but it’s really not necessary. I will be making this on regular rotation.
Delicious flavors. We have a nut allergy, so I substituted crispy prosciutto for the walnuts. Fried sage was a wonderful garnish.