Butternut Squash and Fried Sage Pasta

Name: Butternut Squash and Fried Sage Pasta
Yield: 4 servings
Ingredients: 1 8 ounces whole-wheat penne; 1 1 tablespoon olive oil; 1 8 sage leaves; 1 1 medium red onion, thinly sliced; 1 2 garlic cloves, finely chopped; 1 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1/4 cup grated Parmesan

From the kitchen of Carly

Creamy butternut squash coats whole-wheat penne in this elegant, simple pasta. Crispy sage leaves add sharp herbal crunch while caramelized red onion brings depth. Parmesan finishes it all off. Comfort food that doesn't apologize for being good for you.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 ounces whole-wheat penne
11 tablespoon olive oil
18 sage leaves
11 medium red onion, thinly sliced
12 garlic cloves, finely chopped
11 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
11/2 teaspoon salt
11/4 teaspoon black pepper
11/4 cup grated Parmesan

Instructions

Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.