Penne with Garlicky Butternut Squash

2014-08-08
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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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

Method

Step 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.

Step 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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