There are several types of autumn & winter squash, but my favorite is the butternut squash; I love this vegetable in any form be it roasted, in soup or pasta. The butternut squash dish that I’m proposing today is delicious, light and incredibly easy to make. And like most of my pastas, this one is topped with freshly grated Reggiano Parmesan Cheese, an expensive but must-have ingredient.
Fortunately Costco offers a Parmesan that is in my opinion, as good as the most expensive Parmesans available. Of note, sometimes it is sold under the Kirkland brand but other times sold under the original manufacturer’s brand. Simply look for the large blocks of Reggiano Parmesan and you’ll see that they are almost half the price of similar Reggiano cheese in the supermarket – approx $26 per kg at Costco versus $45 per kg in a regular supermarket. For the pine nuts here again look for Costco’s Kirklan Pine Nuts, available at $42 per kg vs $70 per kg or more in the supermarket.
- 225g penne pasta, preferably whole-wheat (Use quinoa pasta for gluten free version)
- 1 tablespoon olive oil
- 8 fresh sage leaves
- ½ onion, cut into very thin, half moon shaped slices
- 2 cloves of garlic, chopped
- 1 kg (2lbs) butternut squash, peeled and cut into cubes
- ¼ cup grated Kirkland Reggiano Parmesan cheese
- ¼ cup toasted Kirkland pine nuts
- salt and pepper to taste
- Cook pasta according to package directions.
- In the meantime, in a frying pan warm the oil and then fry the sage leaves until they are crunchy. (Watch carefully as you don’t want them to burn) Then remove and gently pat dry with paper towel.
- To the same pan add the onions and garlic and fry for about 3 minutes.
- Next add the squash, ¾ cup water, salt and pepper.
- Simmer for about 5 to 7 minutes (until the squash is soft).
- Combine cooked pasta with squash.
- Serve onto plates and sprinkle generous amount of Parmesan cheese, pine nuts and the sage.