5800 Saxon Road, Acme, WA 98220 Google Map 360-595-9134
<< Back

Penne with butternut sage sauce

Any smooth moist textured squash will do, but butternut works beautifully here.

1 lb peeled butternut squash pieces

1 small onion, quartered

1/2 stick unsalted butter (1/4 cup)

1 TBS finely chopped fresh sage

1 1/2 cups water

3/4 tsp salt

1/2 tsp black pepper

2 oz. finely chopped grated Parmigiano-Reggiano (1 cup) plus additional for serving

1 lb penne rigate

Process squash and onion in a food processor until finely chopped, about 1 minute. Heat butter in a 5-6 qt heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds.  Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8-10 minutes.  Stir in Parmigiano-Reggiano and remove squash mixture from heat.  Add one cup pasta cooking water to squash mixture, then add drained pasta, tossing to combine.  Serve with additional cheese on the side.

 Recipe from Gourmet November 2006

Poultry Processing on 11/14/2017October 30th, 2017

C Jacobson x 36 broilers C Marzolf x 55 turkeys J Macomber x 50 broilers --FULL--

Poultry Processing on 11/7/2017October 30th, 2017

M Zehr x 5 turkeys R Fischer x 100 ckn B Rusk x 25 turkeys J Weber x 7 turkeys, 15 culls M Tanis x 3 turkeys J DeVries ??? --FULL--

Poultry Processing on 10/30/2017October 30th, 2017

OHF x 250 ckn L Carpenter x 3 turkeys --FULL--

Search recipes