butternut squash and white beans over penne

this is one of my favorites—butternut squash and white beans—sweetness and protein in one savory meal. i eat this comforting concoction even without the pasta, which is how it was actually introduced to me. i first had butternut squash with small white beans in the willett’s kitchen. i actually first had this dish, or a version of it, over a fried corn pattie that the this much-loved chef—a legitimate italian mother, praised for her compassion and cooking abilities—referred to as “pizza”.

i recently improvised a bit with her recipe, and poured my butternut squash and white bean mixture over brown rice penne past ( trader joe’s brand). the sweetness of the butternut squash gives a completely different experience to eating pasta.

this is a simple recipe and could be fairly quick if you take some shortcuts (such as buying the squash precut).

butternut squash and white beans over penne

1 can small white beans (or cannellini beans)
1 whole butternut squash (precut works fine)
extra virgin olive oil
salt and pepper
rice penne pasta

cube the squash into small pieces (around 1 inch approx)
add the white beans
drizzle olive oil over mixture ( to taste)
salt and pepper to liking
add some water into pot and cook squash and beans on the stove top on simmer until the squash softens
cook penne to liking ( i prefer al dente)
ladle squash and beans over pasta


photo: http://www.pbase.com/pinemikey/image/74743263