Penne with Butternut Squash


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

4-6 servings

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!


Penne with Butternut Squash


Penne with Butternut Squash