Whole-Wheat Penne with Butternut Squash and Sage

This Whole-Wheat Penne with Butternut Squash and Sage recipe is a delightful combination of wholesome whole-wheat penne pasta, sweet and caramelized butternut squash, and the earthy and aromatic flavors of fresh sage. The creamy sauce, enriched with mascarpone and Parmesan cheese, brings everything together for a comforting and flavorful dish that’s perfect for a satisfying weeknight dinner or a special gathering. The natural sweetness of the butternut squash pairs wonderfully with the savory elements, making this a balanced and delicious pasta recipe. With the nutty crunch of toasted almonds on top, each bite offers a delightful contrast of textures. Prepare this wholesome and hearty dish to impress your family and friends with a comforting and nutritious meal.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (6 cups)
• 6 scallions, sliced thin
• 5 garlic cloves, minced
• ¼ teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 2¼ cups vegetable broth
• 1 cup dry white wine
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• 1½ ounces (3 tablespoons) mascarpone cheese
• 2 tablespoons minced fresh sage
• 4 teaspoons lemon juice
• Salt and pepper
• 1 pound whole-wheat penne
• ¼ cup sliced almonds, toasted

INSTRUCTIONS:

1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the butternut squash and cook, stirring occasionally, until it becomes spotty brown, which should take about 15 to 20 minutes. Once done, transfer the cooked squash to a bowl.
2. In the same skillet, add the remaining 1 tablespoon of oil along with the sliced scallions, minced garlic, and ground nutmeg. Cook over medium heat until the scallions are softened, which usually takes about 1 to 2 minutes. Stir in the all-purpose flour and cook for an additional 1 minute. Slowly whisk in the vegetable broth and dry white wine, making sure to scrape up any browned bits from the bottom of the skillet.
3. Return the browned squash to the skillet and let it simmer until the squash becomes tender and the sauce has slightly thickened. This process typically takes around 10 to 15 minutes. Once done, remove the skillet from heat and gently stir in the grated Parmesan cheese, mascarpone cheese, minced fresh sage, and lemon juice. Season the sauce with salt and pepper according to your taste preferences.
4. In a separate large pot, bring 4 quarts of water to a boil. Add the whole-wheat penne pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the desired level of doneness (al dente). Before draining the cooked pasta, reserve ½ cup of the pasta cooking water, then drain the pasta and return it to the pot.
5. Combine the cooked squash mixture with the cooked pasta in the pot, gently tossing them together to combine. Adjust the seasoning with salt and pepper if needed, and add some of the reserved cooking water as necessary to achieve the desired sauce consistency.
6. To serve, divide the dish into individual portions and sprinkle each with the toasted sliced almonds. Offer extra grated Parmesan cheese on the side for those who wish to add more cheese to their serving.