Source: Nibblous Recipes

Yield: 4 servings

Ingredients

• Diced butternut squash cut in 1/2-inch pieces: 4 Cups
• Olive oil: 1/4 Cups
• Garlic cloves, minced: 4 Each
• Water: 1/4 Cups
• Grated nutmeg: 1/4 Teaspoons
• Powdered sage: 1/4 Teaspoons
• Minced fresh parsley: 1/4 Cups
• Salt: 1/2 Teaspoons
• Freshly ground black pepper: 2 Pinches
• Penne pasta, uncooked: 1 Pounds
• Grated fresh parmesan: 2 Pinches

=Instructions=

Heat oil on medium heat. Sauté squash in oil 5 minutes. Sprinkle in the garlic and cook 2 minutes.
Pour in water, spices and herbs and cover. Cook 5-10 minutes until squash is tender.
Cook penne until al dente. Drain and toss gently with squash. Serve with a sprinkling of fresh parmesan.