Featuring Barilla® Gluten-Free Penne.
What You’ll Need:
1 box Barilla® Gluten Free Penne
2 tablespoons extra virgin olive oil
4 cups butternut squash, diced into 1/2-inch pieces
4 tablespoons butter
8 sage leaves, finely chopped
1/2 cup hazelnuts, toasted, chopped
Sea salt and black pepper to taste
What to Do:
Preheat oven to 425° F.
Toss squash with olive oil and place on nonstick baking sheet.
Roast squash for 20-25 minutes, until browned and fork tender.
Cook pasta according to package directions, drain and keep warm in large saucepan.
Add roasted squash to pasta and toss well to combine.
Brown butter in skillet over medium heat to hazelnut color, remove from heat.
Add sage and hazelnuts to brown butter and immediately spoon over pasta.
This recipe posted in partnership with Barilla®.