Seasonal flavours, squash and sage take on a different role in this elegant and easy pasta dish. Serve as a main course or a side dish with roasted chicken, turkey or pork.
- Prep: 15 min
- Cooking: 30 min - 35 min
- 2 tbsp (30 mL) butter
- 2 onions thinly sliced
- 1 1/2 tsp (7 mL) dried sage
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 cups (1 L) cubed peeled squash (butternut, acorn or other orange squash)
- 2 tbsp (30 mL) cider vinegar
- 12 oz (375 mL) penne or other short pasta
- 1 1/2 cups (375 mL) 35 % cream
- Chopped fresh parsley or fresh chives
In a large skillet, melt butter over medium heat; add onions, dried sage, salt and pepper and cook, stirring for 1 min. Reduce heat to low; cover and cook, stirring often, for about 15 min or until onions are starting to turn golden. Add squash, increase heat to medium-high, cover and cook, stirring halfway, for about 10 min, or until onions are caramelized and squash is almost tender.
Add cider vinegar to skillet; cook, scraping up any brown bits stuck to pan. Stir in cream and simmer for about 5 min or until slightly thickened.
Meanwhile, in large pot of boiling salted water, cook pasta according to directions on package. Drain and divide among warmed serving bowls.
Spoon vegetables and sauce over pasta. Sprinkle with parsley or chives.
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