Directions:
- Process squash and onion in a food processor until finely chopped, about 1 minute.
- Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds.
- Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes.
- Stir in Parmigiano-Reggiano and remove squash mixture from heat.
- While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente.
- Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
- Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.88 Kcal (1348 kJ) | ||
| Calories from fat | 84.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.44g | 15% | |
|---|---|---|---|
| Cholesterol | 22.29mg | 7% | |
| Sodium | 311.9mg | 13% | |
| Potassium | 291.53mg | 6% | |
| Total Carbs | 53.53g | 18% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 7.22g | 29% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 3.1mg | 17% | |
| Calcium | 92.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 114.26 Kcal (478 kJ) | ||
| Calories from fat | 30.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 15% | |
|---|---|---|---|
| Cholesterol | 7.91mg | 7% | |
| Sodium | 110.72mg | 13% | |
| Potassium | 103.49mg | 6% | |
| Total Carbs | 19g | 18% | |
| Sugars | 1.51g | 17% | |
| Dietary Fiber | 2.56g | 29% | |
| Protein | 3.39g | 19% | |
| Vitamin C | 6mg | 28% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 1.1mg | 17% | |
| Calcium | 32.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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