Butternut Squash Penne

Vegetarian Penne Pasta recipe with Butternut Squash and Sage

This is a modified version of a favorite recipe given to me while I was in college.  Olive oil replaces most of the butter, and there are almost equal amounts of squash and whole wheat pasta.  Serve with a side of green vegetables or a salad and you have a meal!


1 Tbsp. Butter
3 Tbsp. Olive oil
3 Tbsp. Fresh Sage, finely chopped
½ cup vegetable or chicken broth
¼ cup toasted pine nuts
1 medium butternut squash, peeled, seeded, diced into 3/4” cubes (4 cups), and     boiled just until fork tender
5 cups cooked whole wheat penne pasta (8-10 oz. dry)
salt and pepper to taste
grated parmesan cheese


SAUTE: Place butter, olive oil, and sage into a large saute pan over high heat.  After one minute, add the broth, toasted pine nuts, boiled squash and cooked pasta.  Stir until all is coated with the sauce.  Add salt and freshly ground pepper to taste.
FINISH: When thoroughly heated, plate immediately and top with Parmesan cheese.



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4 Responses to Butternut Squash Penne

  1. Jodi says:

    This is a great fall dish. The fresh sage adds a pleasant flavor. Hubby and toddler ate it all and asked for seconds. Will make again.

  2. Jenine Snarr says:

    Looks great. I’ll try it!

  3. This looks absolutely perfect for fall! I’ve been dumping butternut squash in pretty much everything and can’t wait to try it with pasta 🙂

  4. This looks delicious and so healthy too! Pinning! Thank you for linking up to Wake Up Wednesdays!

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