You are here: Home » Recipes » Penne with Butternut Squash and Sage Penne with Butternut Squash and Sage Recipe by Favorite Recipes Press Yield 4 servings Try this tasty pasta and squash casserole. PrintEmail Ingredients 16 ounces penne3 tablespoons olive oil5 -- shallots, minced1 -- butternut squash, peeled and chopped1/16 teaspoon allspice -- Salt and pepper to taste3/4 cup chicken broth -- Balsamic vinegar to taste8 -- fresh sage leaves, julienned4 ounces prosciutto, thinly sliced, cut into narrow strips -- Olive oil to taste1 cup (4-ounces) grated Parmigiano-Reggiano cheese Instructions Cook the pasta using the package directions. Drain and cover to keep warm. Heat 3 tablespoons olive oil in a saucepan over high heat. Add the shallots to the hot oil and saute for 3 to 4 minutes or until softened. Add the squash, allspice, salt and pepper and mix well. Saute for 2 minutes. Stir in the broth and reduce the heat to medium-low. Simmer, covered, for 8 minutes or until the squash is fork tender; do not stir. Remove from the heat and gently stir in vinegar. Taste and adjust the seasonings. Spoon the squash mixture over the pasta in a bowl. Add the sage, prosciutto and a drizzle of olive oil and toss gently to mix. Sprinkle with the cheese. Recipe reprinted with permission from The Junior League of Phoenix’s Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005).