Penne with butternut sage sauce
Any smooth moist textured squash will do, but butternut works beautifully here.
1 lb peeled butternut squash pieces
1 small onion, quartered
1/2 stick unsalted butter (1/4 cup)
1 TBS finely chopped fresh sage
1 1/2 cups water
3/4 tsp salt
1/2 tsp black pepper
2 oz. finely chopped grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate
Process squash and onion in a food processor until finely chopped, about 1 minute. Heat butter in a 5-6 qt heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8-10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat. Add one cup pasta cooking water to squash mixture, then add drained pasta, tossing to combine. Serve with additional cheese on the side.
Recipe from Gourmet November 2006
