50. Butternut Squash Penne

I bought a butternut squash last week. We made butternut squash soup a couple of times last winter and when I saw them at the store I got excited about soup. Well, the weather has warmed up since then and I decided it wasn’t soup weather but knew we needed to cook our squash soon. So, I got on Pinterest today and found a new recipe to try!

Butternut Squash Penne from Cookstr

The Veggies


  • 1 Butternut Squash, peeled and seeded
  • 1 Red Onion, cut into eighths
  • 3 T. Olive Oil
  • 2 T. Balsamic Vinegar
  • Salt and Pepper
  • 2 Garlic Cloves, minced
  • 1 lb Dried Penne Pasta
  • 1 c. Shredded Gruyere
  • 1/3 c. Creme Fraiche
  • 1 T. Chopped Sage
  • Freshly Grated Parmesan, to serve

Pasta Time!


  1. Preheat the oven to 375°F.
  2. Peel the squash and cut into 1 inch squares.
  3. Toss the squash, onion, olive oil, and balsamic vinegar in a roasting pan.
  4. Season with salt and pepper.
  5. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.
  6. While that is roasting, cook the pasta in a large saucepan of salted water over high heat until al dente.
  7. Drain the pasta and return to the sauce pan.
  8. Add the roasted vegetables, gruyere, creme fraiche, and sage. Stir.
  9. Season with salt and pepper. Serve with olive oil and parmesan cheese passed on the side.

(From Cookstr.com)

The Finished Product

It was VERY tasty and very filling. A unique combination of flavors. It tickled every part of the palate!

2 new recipes down, 18 to go!

Happy tummy,



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