Barilla® Penne Roasted Butternut Squash with Sage Hazelnut Brown Butter

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(16 oz)

Penne Pasta

2 Tbsp

Extra-Virgin Olive Oil

4 cups

Butternut Squash

diced into 1/2-inch pieces

1/4 cup

Butter

8

Sage Leaves , finely chopped

1/2 cup

Chopped Toasted Hazelnuts

to taste

Sea Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat oven to 425 degrees F (230 degrees C).

Step 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.

Step 3

Roast squash for 20-25 minutes, until browned and fork tender.

Step 4

Cook Penne Pasta (1 box) according to package directions, drain, and keep warm in a large saucepan.

Step 5

Add roasted squash to pasta and toss well to combine.

Step 6

Brown the Butter (1/4 cup) in a skillet over medium heat to hazelnut color, remove from heat.

Step 7

Add Sage Leaves (8) and Toasted Hazelnuts (1/2 cup) to brown butter and immediately spoon over the pasta.