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November 18, 2013

Penne with Butternut Squash and Zucchini

by Anne Paddock

Butternut squash is a colorful and nutritious vegetable but also a bit bland and mushy which is why this year-round vegetable is often used as a base for soups or served mashed. Combining butternut squash and pasta may seem like a double mushy idea but the addition of seasonings for flavor, green zucchini for color, and toasted almonds for crunch make for a delicious main course or side dish. Easy to make in a large skillet, the dish takes 30 minutes from start to finish (with 20 minutes of the time allocated to cooking).


8 ounces penne (I use Ezekiel 4:9 Sprouted Grain but any pasta can be used)
1 butternut squash, peeled, seeded, and cut into 1 inch pieces (about 1 pound 5 ounces)
1 small green zucchini, cut into 1 inch pieces
4 scallions, green part only – chopped
1 teaspoon sugar
1 teaspoon light brown sugar
1 teaspoon Sunny Paris seasoning (available at Penzy’s) or sage or seasoning of preference
16 ounces of low sodium vegetable broth
1 tablespoon olive oil
Salt and Pepper
Toasted slivered almonds


  • Place 1 tablespoon of olive oil in a large non-stick skillet pan and heat to medium. When the oil becomes fragrant, add the butternut squash and let cook, unstirred for 5 minutes.
  • Stir the butternut squash and cook for an additional 5 minutes.
  • Add the zucchini, scallions, sugars, and seasonings and cook for 3 minutes, stirring to blend.
  • Add the vegetable broth and bring to a boil and then lower the temperature to a simmer, cooking for an additional 7 minutes until the butternut squash is tender (use a fork to test). Add salt and pepper to taste.
  • Make the penne pasta and set aside in a large serving bowl. Pour the skillet of vegetables and broth over the pasta and blend.
  • Serve immediately with toasted almonds sprinkled over the top. Serves 4 as a main course, 8 as a side dish.

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