Roasted Butternut Squash With Penne

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Andrea's Recipes


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1 small butternut squash, about 2 pounds

2 tablespoons olive oil

3 shallots, minced

4 cloves garlic, minced

3 sprigs sage leaves, minced (or 1/2 teaspoon dried)

3 sprigs thyme leaves, minced (or 1/4 teaspoon dried)

2 cups chicken stock or low-sodium broth or light vegetable broth

1-1/2 cups low-fat milk or soy milk

kosher salt

fresh ground black pepper

16 ounces penne pasta

1/3 cup grated Parmesan cheese or fresh breadcrumbs

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