Barilla® Penne Roasted Butternut Squash with Sage Hazelnut Brown Butter
Your whole family will love this delicious Penne Roasted Butternut Squash with Sage Hazelnut Brown Butter! The pasta is made with corn and rice, is certified gluten-free, and has a great taste and texture you can feel good about.
Total Time
35min
5.0
2 Ratings
Author: Barilla
Servings:
6
Ingredients
•
1
box
(16 oz)
Penne Pasta
•
2
Tbsp
Extra-Virgin Olive Oil
•
4
cups
Butternut Squash
•
4
Tbsp
Butter
•
8
Sage Leaves
, finely chopped
•
1/2
cup
Chopped
Toasted Hazelnuts
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 425 degrees F (230 degrees C).
2.
Toss Butternut Squash (4 cups) with Extra-Virgin Olive Oil (2 Tbsp) and season with Sea Salt (to taste) and Ground Black Pepper (to taste). Place on a nonstick baking sheet.
3.
Roast squash for 20-25 minutes, until browned and fork tender.
4.
Cook Penne Pasta (1 box) according to package directions, drain, and keep warm in a large saucepan.
5.
Add roasted squash to pasta and toss well to combine.
6.
Brown the Butter (4 Tbsp) in a skillet over medium heat to hazelnut color, remove from heat.
7.
Add Sage Leaves (8) and Toasted Hazelnuts (1/2 cup) to brown butter and immediately spoon over the pasta.
Nutrition Per Serving
CALORIES
434
FAT
13.9 g
PROTEIN
10.9 g
CARBS
67.4 g
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