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Sauteed Butternut Squash with Penne Pasta and Pine Nuts

From NOW employee, Sherri Janes
Serves 2
1 Tbsp. butter
1 tsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1 small Butternut Squash, grated (about 1-1/2 lb.)
2 cloves garlic, minced, or more, according to taste
¼ cup Parmesan cheese
1 tsp. ground sage or 1-1/2 Tbsp. of fresh sage, chopped
2 cups cooked pasta or more, according to taste
1 cup NOW Real Food® Pine Nuts*
  1. Sauté garlic and sage in butter and NOW olive oil for about 1 minute.
  2. Peel and grate squash, add to pan, along with half the Parmesan cheese and a little water from the pasta, just to moisten; cook until tender.
  3. Add pine nuts and pasta and heat until warm.
  4. Salt and pepper to taste.
  5. Sprinkle on rest of parmesan cheese and serve.
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