Penne with Butternut Squash and Pesto
30 minutes or fewer
Cubed butternut squash is a recent addition to most frozen food sectionsand a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)
¼ cup prepared pesto, divided
1 cup chopped frozen onions
1 ¼ lb. frozen diced butternut squash, about 4 cups
⅔ cup low-sodium vegetable broth
¾ lb. whole-wheat penne
- Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
- Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.