Pasta with Winter Squash and Pine Nuts

Ingredients

• 2 tbsps butterNutrition
• 4 oz parmesan cheeseNutrition
• 1/2 tbsp black pepperNutrition
• 1 tbsp fresh sageNutrition
• 3/4 tsp saltNutrition
• 1 tsp olive oilNutrition
• 1 clove garlic, mincedNutrition
• 0.12 cup pine nutsNutrition
• 2 1/2 cups waterNutrition
• 1 tsp sugarNutrition
• 12 oz penne pastaNutrition
• 1 lb butternut squash, peeled and shreddedNutrition

Directions

1. 1Shred squash. Melt butter in a large skillet, add pine nuts, cook until lightly brown, remove and set aside.
2. 2Add olive oil to pan, sauté garlic for 30 seconds over medium-high heat.
3. 3Add squash and 1 cup of water. Cook until water is absorbed. Add the rest of the water, 1/2 cup at a time stirring occasionally until absorbed each time.
4. 4Stir in sugar, salt and pepper.
5. 5Cook pasta according to package directions omitting salt and fat. Drain, reserving 1/2 cup pasta water.
6. 6Combine pasta, squash mixture in a large bowl. Add 1/2 cup reserved pasta water, and 3/4 cup parmesan cheese.
7. 7Toss well. Serve sprinkled with remaining 1/4 cup cheese.
8. 8Note: based on recipe from Cooking Light.

Nutrition per serving

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