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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

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.

2018 Veggie CSA?March 13th, 2018

The world of food is always changing, but in the last 5 years so much has happened in the food industry.  From on-line grocery shopping to federal regulations to minimum wage increase--all these

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