Penne with Butternut Squash Sauce

Cook the penne. Set aside.

Heat oil in pan on medium high heat, saute the squash and garlic. Add salt and pepper to taste. Lower your heat to medium (ya, I know, I am saying this wrong… I’m french…)

Saute your squash for about 15mins, until they are slightly golden and falling apart. Smash them once in a while, adding wine to really break them nicely. You might want to reduce your heat if you see the squash wanting to stick at the bottom of the pan. In the end, your wine should be gone; no, not from you drinking it. hehe

Add the vegetable broth, milk (or cream), and about 1/4 cup of Parmesan. Mix well. Use a whisk and by now your squash should be just the same texture as any marinara sauce; mostly smooth, but a little bite to it.

Add your penne in the pan, a bit at the time, because depending on how big your squash was, you will need more or less pasta. If you feel your dish is too thick, add more broth, or cream, and adjust the taste to taste.

Serve in dish with lots of basil and Parmesan cheese on top.

I have served this with cooked shrimps that I sauteed in garlic butter before, added right on top, and it was soooo good!! Asparagus and zucchini would be really good in that dish also Be creative!

Enjoy with some of that white wine