Penne with Butternut Squash and Sage

  • Yield: 4 servings


16ounces penne
3tablespoons olive oil
5-- shallots, minced
1-- butternut squash, peeled and chopped
1/16teaspoon allspice
-- Salt and pepper to taste
3/4cup chicken broth
-- Balsamic vinegar to taste
8-- fresh sage leaves, julienned
4ounces prosciutto, thinly sliced, cut into narrow strips
-- Olive oil to taste
1cup (4-ounces) grated Parmigiano-Reggiano cheese


  1. 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.
  2. 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.
  3. 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).