I threw this together on to feed some missionaries that were coming to dinner. I was worried it would be bland but it was fantastic!
1 lb whole wheat penne Mine was homemade which makes a big difference but you can totally use store-bought.
1 whole butternut squash, peeled & cut into small cubes
3 T fresh sage, cut into chiffonade
3 T butter
1/2 c Romano cheese
Bake the chopped butternut squash on a cookie sheet in a 400 degree oven for 20-30 minutes until tender. Once done set aside. Cook pasta, while it’s cooking melt butter in pan and add onion. Saute till tender and turning brown. Add the squash to the butter and sauté till warm. Throw in the fresh sage and squeeze lemon juice on top. When pasta done save 1/2 cup of the pasta water. Drain the pasta and place in serving bowl. Add the reserved pasta water then the squash then the romano cheese and toss.