Thursday's Kitchen Cupboard

For The Gardener of Eden's Thursday's Kitchen Cupboard we have a penne and squash recipe that Belle made with our garden squash one evening.  It was delicious!

Penne With Butternut Squash and Sage from America's Test Kitchen Healthy Family Cookbook

4       teaspoons olive oil
1       small butternut squash (about 2 pounds)
         pealed, halved lengthwise, seeded
         and cut into half inch chunks, about 4 cups
6       scallions, thinly sliced
3       garlic cloves, minced
1/4    teaspoon ground nutmeg
 2      teaspoon all-purpose flour
1 1/2 cup low sodium (homemade) chicken broth
3/4    cup dry white wine
3/4    cup parmesan cheese, grated (1 1/2 ounces)
2       tablespoons mascarpone cheese (1 ounce) Belle substituted cream cheese
2       tablespoon fresh sage, minced
4       teaspoons of fresh lemon juice
         salt and pepper
12     ounces of whole-wheat penne pasta
1/4    cup almonds, sliced and toasted

1. Heat 3 teaspoons of the oil in a 12-inch non stick skillet over medium heat until simmering. Add the squash and cook, stirring occasionally until spotty brown, 15 to 20 minutes. Transfer the squash to a bowl.

2. Add the remaining teaspoon oil, scallions, garlic and nutmeg to skillet cook over medium heat until scallions are softened. Stir in the flour and cook for one minute. Slowly whisk in the broth and wine scraping up any brown bits.

3. Stir in the squash. Bring to a simmer and cook until the squash is tender and the sauce has thickened slightly (10 -15 minutes). Take of heat gently stir in the parmesan, mascarapone, sage and lemon juice.

4. Boil the pasta.


5. Add squash to pasta and toss to combine. Sprinkle with almonds.