Very yummy. It was a fair amount of work shredding the squash, but it is the ultimate in comfort food without any of the guilt. I would make it again!
Pasta with Winter Squash and Pine Nuts
The texture of the squash breaks down as it cooks to create a smooth, hearty sauce for the pasta in this one-dish meal. The slightly sweet squash contrasts with the sharp Parmesan cheese. Use the grating attachment of a food processor to shred the squash.
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- Calories: 351
- Calories from fat: 28%
- Fat: 11g
- Saturated fat: 4.7g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.3g
- Protein: 13.8g
- Carbohydrate: 50.8g
- Fiber: 3.8g
- Cholesterol: 20mg
- Iron: 2.5mg
- Sodium: 554mg
- Calcium: 209mg
- 2 tablespoons butter
- 2 tablespoons pine nuts, toasted
- 1 tablespoon chopped fresh sage
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 2 1/2 cups water, divided
- 1 pound butternut squash, peeled, seeded, and shredded
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces uncooked penne (tube-shaped pasta)
- 1 cup (4 ounces) finely shredded Parmesan cheese, divided
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.
- Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately.
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