Ingredients
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2 (14 oz) pkg butternut squash
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2 cloves garlic, peeled
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1 (13.25 oz) box whole-wheat penne
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1 medium onion
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2 tbsp olive oil
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2 tbsp chopped fresh rosemary
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1/4 cup chopped walnuts
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1/2 cup shaved Parmesan cheese
Steps
1
Cut the squash into smaller pieces. In a medium pot, cook squash and garlic in boiling salted water in a medium pot until squash is fork-tender, about 15 min.
2
Meanwhile, cook the penne according to package directions. Drain, reserving ¼ cup cooking liquid.
3
Transfer the cooked squash to a strainer. Spoon half into a food processor and purée. Reserve.
4
Dice the onion. Heat the oil in a large skillet over medium-high heat and sauté the onion for 5 min. Add the squash purée, chopped squash, rosemary, and reserved ¼ cup cooking liquid. Season to taste with salt (in moderation) and pepper.
5
Add the pasta and toss with the squash mixture. Divide between 4 plates and top with chopped nuts and Parmesan cheese.
