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TIP

ingredients
4 cups
chopped butternut
squash
2 tsp.
chopped fresh
sage
2 tsp.
cooking oil
1/4 tsp.
salt
1/4 tsp.
pepper
3 tbsp.
cooking oil
12
fresh sage leaves
2 1/2 cups sliced

fresh brown

(or white)
mushrooms
2
garlic cloves,
minced

Wear rubber gloves
when cutting or
handling butternut
squash or acorn
squash.

1 cup
prepared

chicken (or
vegetable)
broth
8 cups
water
1 tsp.
salt
2 cups
medium bow
pasta
1/3 cup
grated

parmesan
cheese
1/4 cup
pine nuts,
toasted

squash and

1. MEASURE FIRST 5 INGREDIENTS
into large bowl. Toss until squash is
coated. Spread evenly on greased
baking sheet. Bake in 375ºF (190ºC)
oven for about 40 minutes, turning
occasionally, until lightly browned but
not mushy. Remove to same large bowl.
Cover to keep warm.

sage pasta

3. ADD GARLIC. Heat and stir for 1 to
2 minutes until fragrant. Add broth. Stir.
Bring to a boil. Remove from heat. Cover
to keep warm.

4. COMBINE WATER AND SALT in
large saucepan or Dutch oven. Bring to
a boil. Add pasta. Boil, uncovered, for 12
to 15 minutes, stirring occasionally, until
2. HEAT SECOND AMOUNT of cooking tender but firm. Drain. Return to same
oil in large frying pan on medium. Add
pot.
sage leaves. Heat and stir for about
5. Add squash mixture, mushroom
1 minute until crisp. Remove to paper
mixture, Parmesan cheese and pine
towels to drain, using slotted spoon. Set
nuts. Toss. Transfer to serving platter.
aside. Add mushrooms to same frying
Top with sage leaves. Makes about 5
pan. Cook on medium-high for about
cups.
5 minutes, stirring occasionally, until
lightly browned.

Dinner

what’s for
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