Winter Squash Penne

Hi again! You may remember us Kosher Foodies from our Pad Thai recipe a few of months ago. Today we’d like to share something a bit more seasonal with you, winter squash penne. It’s no coincidence that sage and butternut squash were included in the same CSA pickup; the two flavors work wonderfully together! We decided to incorporate them into a filling main course that’s easy enough to make on a weeknight, but delicious enough to serve at a special occasion, say, a vegetarian Thanksgiving?

This recipe is kosher and vegan, although we did consider adding some cheese in at the end – some creamy ricotta mixed in or some parmesan sprinkled on top would work nicely. We chose shallots, because we had a lot and love the sweeter oniony flavor they add to the pasta. You can use onions if it’s easier, though. Butternut squash is our favorite winter squash variety, but any will work, and you can splurge at the supermarket and buy them pre-cut to make this recipe come together even more quickly, since the bulk of this recipe preparation is taken up by peeling and chopping the squash.

This recipe serves 4

To view the recipe click here ->

1 pound of penne
2 shallots
1 butternut squash
1/2 cup vegetable stock or water
1/4 teaspoon all spice
2 tablespoons balsamic vinegar
8-10 fresh sage leaves
olive oil
salt and pepper to taste

Cook the pasta according to directions. drain and transfer to a serving bowl, tossing with a bit of olive oil.
Meanwhile, dice the shallots and cut the butternut squash into small cubes.
Heat olive oil in a pan on medium-low heat and cook the shallots until they soften, about 4-5 minutes. Add the butternut squash, mix well and season with salt, pepper and the all spice.
Add the stock, cover and lower the heat. Let cook for 10 minutes or until the squash softens. Don’t mix, or you’ll smash the squash. 
Meanwhile, roll up the sage and cut it into strips.
Turn off the fire, add vinegar and sage and season if necessary.
Pour squash mixture over the pasta and mix carefully. Serve.

~ Recipe submitted by Stephanie and Jessica of “The Kosher Foodies”

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