Barilla Red Lentil Penne

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

  • Prep
  • Cook
  • Skill



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


  1. 1
    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 then place on a sheet tray and roast in the oven until golden in color.
  2. 2
    Separately in a medium skillet heat the chicken broth. Once the squash is done add the broth and 1/2 of the squash to a blender.
  3. 3
    Combine the sauce and remaining squash in a large skillet then cook the pasta according to the directions, before draining reserve 1/2 cup of the cooking liquid and set aside.
  4. 4
    Drain the pasta and combine with the sauce. If the sauce is too thick dilute with a bit of the cooking water.
  5. 5
    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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