Baked Penne with Butternut Squash-Sage Sauce
Ingredients
The sauce
-
4
tablespoons
unsalted butter
-
1
small bundle
sage
-
4
cups
butternut squash, cubed
-
1
small
onion, finely chopped
-
1½
teaspoons
kosher salt
-
to taste
freshly cracked pepper
-
½
cup
heavy cream
The pasta
-
1
pound
penne
-
4
ounces
fresh mozzarella or fontina, cubed
-
½
cup
grated Parmigiano Reggiano
Instructions
- Melt butter in a pot and cook sage until fragrant.
- Add cubed squash, onion, water, salt, and pepper; simmer until squash is tender.
- Purée the mixture until smooth and adjust seasoning.
- Preheat the oven to 500ºF and boil the penne for 5 minutes.
- Drain the penne and mix with the sauce, cream, mozzarella, and parmesan.
- Transfer to a greased baking dish and bake until bubbly and brown.
- Broil for additional browning if necessary, then cool slightly before serving.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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