Pasta Shells w/Sweet Melty Butternut Squash

By pattie_d

Prep 25 minutes
Cooking 28 minutes

Butternut squash should be heavy for its size.

Substitutions
Dry vermouth may replace the white wine, chicken broth may replace the vegetable broth and multigrain penne pasta may replace the whole wheat shells if desired; purchased peeled butternut squash may replace peeling the whole squash.
Culinary Taste Tip
Wait until the very last moment to grate fresh Parmigiano-Reggiano cheese for the best possible flavor.

Ingredients

• 1 tablespoon olive oil
• 4 cups cubed (1/2 inch) peeled butternut squash (1 medium squash)
• 1/2 cup chopped sweet or yellow onion
• 4 cloves garlic, minced
• 1/2 cup white wine
• 2-1/2 cups vegetable broth
• 6 ounces (2 cups) whole wheat pasta shells, uncooked
• 2 tablespoons minced fresh sage
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add squash and onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add wine; cook 1 minute. Add broth; cover and bring to a boil. Reduce heat to medium-low and simmer covered 8 minutes.

Stir in pasta; cover and simmer 12 to 15 minutes or until pasta is al-dente and squash is tender. Transfer to shallow bowls; top with sage and cheese.