This is a great one-dish meal the whole family will enjoy. Easy to make after a long day.  I use a food processor to shred the squash. 

Yield:6 Prep/Cook: 30 minutes

2 tablespoons butter

2 tablespoons pine nut, toasted

1 teaspoon olive oil

1 tablespoon chopped fresh sage

1 garlic clove, minced

2 1/2 cups water, divided

1 pound butternut squash, peeled, seeded, and shredded

1 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

12 ounces uncooked penne (tubeshaped pasta)

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

 

1) melt 2 tablespoons butter in a large nonstick skillet over medium- high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.

2)Heat olive oil in pan over medium-high heat. Add garlic to pan, and saute 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.

3) Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese.

1 cup pasta mixture and 2 teaspoons cheese=

Fat 11g                Carbohydrates 50.8g

Protein 13.8g         Fiber 3.8g

Cooking Light October 2005 page 172