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