2 pounds butternut squash peeled seeded cut into 1-inch cubes
2 garlic clove finely chopped
1 tablespoon olive oil
0.3 cup parmesan grated
1 medium onion red thinly sliced
8 sage
0.5 teaspoon salt
8 ounces penne pasta whole-wheat
Equipment
frying pan
paper towels
pot
Directions
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.