Bocaditos Exclusive: Butternut Squash Sage Penne


September 30, 2016


Butternut Squash Sage Penne by Shelby Thompson.


Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Butternut Squash Sage Penne, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

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Butternut Squash Sage Penne
Print Recipe
Butternut Squash Sage Penne
Print Recipe
  1. Heat the oven to 400 degrees.
  2. Place the butternut squash and onion on a large baking sheet. Drizzle olive oil, ½ teaspoon salt, and freshly ground pepper over the vegetables. Toss to combine. Roast for 40 minutes, tossing halfway through.
  3. Meanwhile, cook the penne according to package directions. Once the pasta is al dente, reserve 1 cup of pasta water before draining it.
  4. In a large bowl, combine the penne, both cheeses, and reserved pasta water in a large serving bowl. Add the butternut squash, onion, sage, pecans, the remaining ½ teaspoon salt, and red pepper flakes and toss the ingredients together.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.

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