Barilla Red Lentil Penne

with a Roasted Butternut Squash Sauce, Sage, & Pumpkin Seeds

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Ingredients for 4 people:

  • 1 box Barilla® Red Lentil Penne
  • 1 tbsp. Extra Virgin Olive Oil
  • ½ cup Diced Onion
  • 2 cups Diced Butternut Squash
  • 1 tbsp, Fresh Sage
  • 1 cup Chicken Broth
  • Salt and Pepper to taste
  • 1 tbsp. Butter
  • ¼ cup, Parmigiano Cheese
  • ¼ cup Pumpkin Seeds

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  • Bring a large pot of water to a boil and preheat the oven 425°F.
  • Toss the onions, butternut squash, and sage with olive oil, salt, and pepper. Place on a sheet tray and roast in the oven until golden in color.

  • Separately, heat the chicken broth in a large skillet on medium heat. Once the squash is done, add the broth and 1/2 of the squash to a blender. Combine the sauce and remaining squash in the large skillet.

  • Cook the pasta according to the package directions. Before draining, reserve 1/2 cup of the cooking liquid and set aside.

  • Drain the pasta and combine with the sauce. If the sauce is too thick, dilute with a bit of the reserved cooking water.

  • Remove the skillet from the heat and fold in the butter until its completely incorporated, then top with Parmigiano cheese and pumpkin seeds.

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