Barilla® Gluten Free Penne

Roasted Butternut Squash with Sage Hazelnut Brown Butter

Barilla Gluten Free Penne Pasta

Made with

Barilla Gluten Free Penne

  • Prep
  • Cook
  • Skill
  • Diet
    Gluten Free

  • 458
  • 24g
    total fat
  • 59g
    total carbohydrate
  • 7g
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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Penne
  • 2 tablespoons extra virgin olive oil
  • 4 cups butternut squash, diced ½ inch pieces
  • 4 tablespoons butter
  • 8 sage leaves, finely chopped
  • ½ cup hazelnuts, toasted, chopped
  • Sea salt and black pepper to taste


  • Preheat oven to 425° F.
  • Toss squash with olive oil and place on nonstick baking sheet.
  • Roast squash for 20-25 minutes, until browned and fork tender.
  • Cook pasta according to package directions, drain and keep warm in large saucepan.
  • Add roasted squash to pasta and toss well to combine.
  • Brown butter in skillet over medium heat to hazelnut color, remove from heat.
  • Add sage and hazelnuts to brown butter and immediately spoon over pasta.
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