Butternut Squash Pasta

As you can probably tell, I am big on one meal dinners. Something that makes a meal in one. Pasta is perfect for that. If you want something else, just add some fruit or a simple salad. So easy! I'm definitely not one for lots of side dishes.

Anyway, this one was so yummy! I thought for sure the three year old would not touch the squash, but he downed the whole thing.

Butternut Squash is a gem! I love the stuff! Its an amazing heart healthy vegetable. Visit HERE for more info. It's probably more of a fall item, but who's watching? :)

I am going to cut smaller pieces of it next time, and leave the pasta really al-dente. I totally cooked it too long and it cooked more when I added it to the squash/sauce. So undercook it quite a bit!

Ingredients:

1 T Olive Oil

1 Medium Butternut Squash (about 2 lbs.) Peeled, Halved lengthwise, seeded, then cut into 1/2 inch pieces. Click HERE for directions on how to do that.

6 Scallions, sliced thin

2 T of minced fresh Sage (its important to use FRESH sage in this recipe!)

1/2 oz. dried porcini mushrooms, rinsed and minced (I just used regular mushrooms)

1/8 tsp. nutmeg (freshly grated adds a little bit, but I didn't have that!)

Salt and Pepper

3 C low-sodium Chicken Broth

1 Pound Whole Wheat Penne Pasta

1 oz. Parmesan Cheese Grated (about 1/2 c)

4 tsp Fresh Lemon Juice

1/4 C sliced almonds, toasted

NOTE: You could easily add some chopped cooked chicken breast! YUM!

Directions:

1. Heat Oil in a medium-high skillet. Add squash and cook until slightly browned. (about 15 min)

2. Stir in scallions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until scallions are soft. Add broth, bring to simmer and cook stirring occasionally. Until squash is tender.

3. Meanwhile, cook pasta according to directions. Reserve 1 C of pasta water (I never used mine)

4. Add drained pasta to squash mixture. Add parmesan and lemon juice. Toss to combine. Adjust sauce consistency with reserved water. Season with salt and pepper and top with Almonds. YUM!

Recipe from: America's Test Kitchen, Light and Healthy