Pasta with Winter Squash and Pine Nuts

Oxmoor House
Squash is the main ingredient in this pasta, but you would never know it. This vegetable gives the sauce a thick, creamy texture. Make sure to cook the squash until it's very tender.
6 servings (serving size: 1 cup)


+ Add To Shopping List
1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
12 ounces uncooked whole-wheat penne rigate
2 tablespoons butter
1/4 cup pine nuts
1 garlic clove, minced
1 tablespoon chopped fresh sage
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) grated fresh Parmesan cheese


1. Cook squash in boiling water to cover in a large saucepan 15 minutes or until tender; drain. Mash squash with a potato masher until smooth.

2. While squash cooks, cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain and return to pan.

3. Melt butter in a small nonstick skillet over medium heat; add pine nuts and garlic. Cook, stirring frequently, 2 to 3 minutes or until pine nuts are lightly browned. Remove from heat, and stir in sage.

4. Stir sugar, salt, and pepper into mashed squash. Stir squash mixture and pine nut mixture into hot pasta. Sprinkle with cheese. Serve immediately.


Young Chefs can:

Add sugar, salt, and pepper to squash

Sprinkle pasta with cheese


Older Chefs can:

Help mash squash

Sauté pine nuts with adult supervision

Created date

August 2011

Nutritional Information

Calories 374
Caloriesfromfat 0.0 %
Fat 15.2 g
Satfat 6 g
Monofat 3.6 g
Polyfat 3.8 g
Protein 16 g
Carbohydrate 52.8 g
Fiber 7.8 g
Cholesterol 27 mg
Iron 2.9 mg
Sodium 610 mg
Calcium 271 mg