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Pasta with Winter Squash and Pine Nuts

Yield 6 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.


  6. Young Chefs can:

  7. Add sugar, salt, and pepper to squash

  8. Sprinkle pasta with cheese


  10. Older Chefs can:

  11. Help mash squash

  12. Sauté pine nuts with adult supervision