In order to bring you the best organic produce, some ingredients may differ from those depicted.
Penne with butternut squash, pumpkin, and fresh sage
Soy-Free, Mediterranean, Vegetarian
2 Servings, 660 Calories/Serving
Move over, pumpkin spice lattes, there’s a new cool weather treat in town. This fresh pasta dish is full of comforting flavor, thanks to a heaping scoop of creamy pumpkin puree.
In your bag
- 7 ounces Talluto’s fresh whole wheat penne (contains eggs)
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh sage
- 3 tablespoons walnuts
- 5 ounces organic chopped peeled butternut squash
- Sunbasket Italian dressing base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
- ¾ cup pumpkin puree
- 3 ounces organic baby spinach or other leafy greens
- 3 tablespoons grated Parmesan
Calories 660, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 210mg (9% DV), Total Carb. 79g (29% DV), Fiber 13g (46% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 24g
Contains: Milk, Eggs, Tree Nuts (walnut), Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the pasta
Bring a medium sauce pot of generously salted water to a boil. Separate the penne so the noodles don’t clump together during cooking. Add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ½ cup [1 cup] pasta cooking water. Return the penne to the pot; toss with about 1 tablespoon oil to keep the noodles from sticking. While the water is heating and the penne is cooking, start preparing the rest of the meal.
Prep the remaining ingredients
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Strip the sage leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the sauce and one for garnish.
- Coarsely chop the walnuts; set aside for garnish.
Cook the sauce; finish the pasta
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the butternut squash, season with salt and pepper, and cook, stirring occasionally, until just tender, 5 to 8 minutes.
Add the Italian dressing base, pumpkin puree, reserved pasta cooking water, and half the sage and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, about 3 minutes. Add the spinach and penne, toss to coat, and cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the penne and sauce to individual bowls. Garnish with the Parmesan, walnuts, and as much of the remaining sage as you like and serve.
- Fill a sauce pot with water for the penne.
- Separate the penne.
- Measure the onion.
- Strip the sage leaves.
- Garnish the dish.