penne pasta with garlicky butternut squashrating:
1/4 cup olive oil
4 cups diced butternut squash cut in 1/2" pieces
4 garlic cloves, minced
1/4 cup water
1/4 tsp grated nutmeg
6 sage leaves or 1/4 tsp powdered sage
1/4 cup minced fresh parsley [do not use dried]
1/2 tsp salt
freshly ground black pepper
1 lb penne pasta, uncooked
grated fresh parmesan
Heat oil on medium heat.
Sauté squash in oil 5 min.
Sprinkle in the garlic and cook 2 min.
Pour in water, spices and herbs and cover.
Cook 5 - 10 min until squash is tender.
Cook penne till al dente.
Drain and toss gently with squash.
Serve with a sprinkling of fresh parmesan.