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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

Osprey Hill ButcheryDecember 5th, 2018

Osprey Hill Butchery is now closed until May of 2019.  Thank you for another great season.  See you in the spring!  Anna

New this season:March 13th, 2018

2018 Meat CSAMarch 13th, 2018

We're putting a hold on our veggie CSA but we're still offering meat CSAs.  Please visit our CSA tab for more information on our pastured chicken, duck, and lamb.

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