Penne With Butternut Squash, Onions, Sage And Parmesan

Recipe Ingredients

3 lbs	1362g / 48oz	Butternut squash
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2 tablespoons	30ml	Minced fresh sage
1 tablespoon	15ml	Thyme leaves
		Ground pepper
2 1/2 cups	592ml	Chicken broth
		Salt - to taste
1 lb	454g / 16oz	Penne
3 tablespoons	45ml	Butter
1		Onion - chopped
1 1/2 tablespoons	22ml	Minced fresh sage
3/4 cup	120g / 4.2oz	Braising liquid from squash
1/3 cup	30g / 1.1oz	Minced fresh parsley
		Freshly-ground black pepper - to taste
3/4 cup	109g / 3.8oz	Grated Parmesan cheese

Recipe Instructions

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.

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.

Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente, about 10 to 12 minutes.

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.

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. Serve immediately.

This recipe yields 4 servings.

Each serving: 501 calories; 1,054 mg sodium; 69 mg cholesterol; 27 grams fat; 16 grams saturated fat; 50 grams carbohydrates; 16 grams protein; 3.62 grams fiber.

Source:
The Los Angeles Times, 09-19-2001

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