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Baked Penne with Butternut-Sage Sauce

Alexandra Stafford
  • minutes
  • Serves 4

INGREDIENTS

1

1-inch cubes Butternut squash

1

Onion, finely chopped (about 1 cup), small

1

small bundle Sage

1 lb

Penne

1 1/2 tsp

Kosher salt

1

Pepper, freshly cracked

1/2 cup

grated parmigiano reggiano, heaping grated

4 tbsp

Butter, unsalted

1/2 cup

Heavy cream

4 oz

Mozzarella or fontina, fresh