Creamy Roasted Butternut Squash and Pine Nut Penne

Serves 6

Many grocers, including Costco, offer pre-cut butternut squash, which makes this easy fall dish even easier. Look for it in the produce section. Note: To toast pine nuts, spread on a baking sheet and bake at 375 degrees, stirring occasionally, until golden brown and fragrant, 5 to 10 minutes.

• 1 medium butternut squash, peeled and diced (about 5 c.)

• 2 tbsp. olive oil, divided

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/2 medium yellow onion, sliced thinly

• 2 cloves garlic, minced

• 12 oz. whole wheat penne

• 2 c. low-sodium chicken or vegetable broth

• 1/8 tsp. freshly ground nutmeg

• 1/4 c. toasted pine nuts, plus 2 tbsp. (see Note)

• 1/4 c. freshly grated Parmesan cheese, plus 2 tbsp.


Preheat oven to 450 degrees. Place the butternut squash on a baking sheet. Drizzle with 1 1/2 tablespoons of the olive oil. Sprinkle with salt and pepper and toss to coat. Roast for about 30 to 40 minutes or until browned and tender.

While the squash is roasting, heat the remaining 1/2 tablespoon of olive oil in a large skillet, over medium heat. Add onion and garlic and sauté until caramelized and walnut brown, about 15 minutes.

Meanwhile, cook the pasta to al dente as directed on the package, reserving 1/2 cup of pasta water.

While the pasta is cooking, place the roasted butternut squash in the bowl of a food processor or blender with the onion mixture, broth and the nutmeg. Purée until the sauce reaches your desired consistency. Return the sauce to the skillet and keep warm over low heat.

Drain the pasta and add into the skillet with the sauce. Cook over medium heat, stirring constantly for 1 minute, adding a little of the reserved pasta water if the sauce seems too dry. Add in 1/4 cup of pine nuts and 1/4 cup of Parmesan cheese and toss to coat. Divide among 6 serving bowls and garnish with remaining pine nuts and Parmesan. Serve immediately.

Nutrition information per serving:

Calories 360 Fat 12 g Sodium 560 mg

Carbohydrates 55 g Saturated fat 2 g Calcium 41 mg

Protein 14 g Cholesterol 5 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 2½ fat.