Down to the last butternut squash from the garden and I decided to whip up some pasta. This dinner is quick and delicious.
Penne with Butternut Squash
1-2 TBSP extra virgin olive oil
1 leek, light green and white parts only sliced (about 1 cup of sliced)
Butternut squash, cut into small wedges or cubes (butternut squash, minus bulbus part, cut into 8ths, 4-5 cups of wedges peel removed)
12 ounces penne pasta of choice (daughter accidentally grabbed mini penne)
1 c vegetable stock
splash of balsamic vinegar, optional
12 fresh sage leaves, finely sliced
Bring a large stock pot of water to a oil. In a large pan heat oil and sauté leeks for a couple of minutes. Add butternut squash to the leeks and sauté 2-3 minutes. Add stock, cover, reduce heat and simmer 12-15 minutes until squash is easily pierced with a fork. Remove from heat and add a splash of balsamic. In the meantime cook your pasta to al dente. Drain pasta and toss with butternut squash and leeks. Serve topping with sage. Enjoy!