Most kids love pasta! This recipe offers a good way to combine it with squash. If you think the amount of garlic will be too strong for your kids, use only 1 or 2 cloves, or use onions or leeks in place of the garlic.
Thanks to Theresa Lambert, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
1/4 cup olive oil
1 1/2 pound butternut squash, diced into 1/2-inch cubes, about 4 cups
4 large garlic cloves, minced
1/4 cup water
1/4 teaspoon grated nutmeg
6 fresh sage leaves, minced
1/4 cup fresh parsley, minced
1/2 teaspoon salt
Freshly ground black pepper
1 pound uncooked penne
Grated Parmesan cheese
Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and sauté 5 minutes, or until it begins to get golden. Sprinkle in the garlic and sauté 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more.
Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.
Serves 4 to 6.
From www.foodnetwork.com.
