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Squash: Penne with Garlicky Butternut Squash

Source of Recipe

Jeanne Lemlin


List of Ingredients

1/4 cup olive oil
4 cups diced butternut squash
4 large cloves garlic, minced
1/4 cup water
1/4 teaspoon grated nutmeg
1/4 teaspoon powdered sage
1/2 teaspoon salt
1/4 cup minced fresh parsley
fresh ground black pepper
1 pound uncooked penne pasta
grated Parmesan cheese


Recipe

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. 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. Yield: 4 servings