Pasta with Winter Squash and Pine Nuts

Pasta with Winter Squash and Pine Nuts

Ingredients:

2 tbsp butter

2 tbsp pine nuts, toasted

1 tbsp chopped fresh sage

1 tsp olive oil

1 garlic clove, minced

2½ cups water, divided

1 pound butternut squash, peeled, seeded and shredded

1 tsp brown sugar

¾ tsp salt

½ tsp pepper

12 ounces uncooked penne (tube shaped pasta)

1 cup (4 ounces) finely shredded Parmesan cheese, divided

Directions:

Melt 2 tbsp butter in a large non-stick skillet over medium-high heat until lightly browned. Add pine nuts, sage; remove from heat. Remove from pan and set aside.

Heat olive oil in pan over medium-high heat. Add garlic to pan and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to the pan. Cook 12 min. or until water is absorbed, stirring occationally. Add remaining water, ½ cup at a time, stirring occasionally until each potion of water is absorbed before adding the next (about 15 min). Stir in sugar, salt and pepper.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving ½ cup pasta water. Combine pasta water, butter mixture and ¾ cup cheese; toss well. Sprinkle with remaining ¼ cup cheese. Serve immediately.