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Butternut Squash and Sage
Butternut Squash and Sage tasty pasta prepared with Organic Green lentil penne season with salt and pepper.
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Servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 lb Butternut Squash peeled, seeded, and cut into 1/2-inch cubes (about 1/2 large squash)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 small shallot, minced (about 1 ounce)
  • 1 handful fresh sage leaves finely minced (about 1/2 ounce)
  • 1 tbsp juice from 1 lemon
  • 1 box Explore Cuisine organic green lentil penne
  • 1 oz Parmigiano-Reggiano cheese grated fresh
Servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 lb Butternut Squash peeled, seeded, and cut into 1/2-inch cubes (about 1/2 large squash)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 small shallot, minced (about 1 ounce)
  • 1 handful fresh sage leaves finely minced (about 1/2 ounce)
  • 1 tbsp juice from 1 lemon
  • 1 box Explore Cuisine organic green lentil penne
  • 1 oz Parmigiano-Reggiano cheese grated fresh
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.
  2. In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.
  3. Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.
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