Penne with Butternut Squash and Sage

In this pasta dish, we wanted to showcase the delicious flavors of butternut squash, not just as a filling for ravioli, but as the star ingredient. By sautéing the squash, we were able to enhance its mild flavor and achieve rich caramelization. The same pan was then used to build a flavorful sauce, resulting in perfectly cooked squash with a silky texture. Mascarpone added a velvety touch to the sauce, while scallions provided a pungent contrast to the sweet earthiness of the squash. A sprinkle of sliced almonds added a delightful crunch, and fresh sage brought out the natural pairing with the squash. This dish is a celebration of the autumn flavors and textures that come together in a harmonious and satisfying way. Follow the instructions below to create a comforting and flavorful pasta dish featuring butternut squash.

INGREDIENTS:

• 2 tablespoons olive oil
• 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces (4 cups)
• 6 scallions, sliced thin
• 3 garlic cloves, minced
• 1/4 teaspoon ground nutmeg
• 2 teaspoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup dry white wine
• 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1 ounce (2 tablespoons) mascarpone cheese
• 2 tablespoons minced fresh sage
• 4 teaspoons lemon juice
• Salt and pepper
• 12 ounces whole-wheat penne
• 1/4 cup sliced almonds, toasted

PREPARATIONS:

1. Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the butternut squash and cook, stirring occasionally, until it develops brown spots, which should take about 15 to 20 minutes. Transfer the browned squash to a bowl.
2. In the same skillet, add the remaining 1 tablespoon of olive oil, sliced scallions, minced garlic, and ground nutmeg. Cook over medium heat until the scallions are softened, approximately 1 to 2 minutes. Stir in the flour and cook for an additional minute.
3. Slowly whisk in the chicken broth and dry white wine, making sure to scrape up any browned bits from the bottom of the skillet. Stir in the browned squash and simmer the mixture until the squash is tender and the sauce has slightly thickened, which should take about 10 to 15 minutes. Off the heat, gently stir in the grated Parmesan, mascarpone, minced sage, and lemon juice. Season with salt and pepper to taste.
4. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the whole-wheat penne and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the desired al dente texture. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
5. Add the cooked squash and sauce to the pasta and gently toss to combine. Season with salt and pepper to taste. If needed, add the reserved cooking water to adjust the consistency of the dish.
6. Serve the pasta in individual portions, sprinkled with toasted sliced almonds and extra grated Parmesan.

SPECIAL INSTRUCTIONS:

• When simmering the squash and sauce in step 3, avoid stirring too frequently to prevent the squash from falling apart.

TIPS:

• For a creamy alternative, you can substitute cream cheese for the mascarpone.
• Fresh sage is crucial for the flavor of this dish. Avoid using dried sage as a substitute.

This butternut squash pasta dish showcases the rich and delicious flavors of the autumn season. By sautéing the squash and combining it with a flavorful sauce featuring mascarpone, scallions, and fresh sage, we’ve created a comforting and satisfying pasta dish. The caramelized squash adds a delightful sweetness to the dish, while the silky sauce and al dente whole-wheat penne create a perfect balance of textures. The sprinkling of toasted sliced almonds provides a delightful crunch, and the grated Parmesan adds a tangy finish. This recipe is a celebration of the seasonal flavors that come together in a harmonious and delicious way. Whether you’re a fan of butternut squash or simply looking for a comforting pasta dish, this recipe is sure to impress. Enjoy the combination of earthy and creamy flavors in every bite of this butternut squash pasta dish.