Barilla Red Lentil Penne
with a Roasted Butternut Squash Sauce, Sage, & Pumpkin Seeds
- 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
1Bring 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.
2Separately 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.
3Combine 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.
4Drain the pasta and combine with the sauce. If the sauce is too thick dilute with a bit of the cooking water.
5Remove the skillet from the heat and fold in the butter until its completely incorporated, then top with Parmigiano cheese and pumpkin seeds.