Pasta With Winter Squash And Pine Nuts

1. 1

   Cook squash in boiling water to cover in a large saucepan 15 minutes or until tender; drain. Mash squash with a potato masher until smooth.

2. 2

   While squash cooks, cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain and return to pan.

3. 3

   Melt butter in a small nonstick skillet over medium heat; add pine nuts and garlic. Cook, stirring frequently, 2 to 3 minutes or until pine nuts are lightly browned. Remove from heat, and stir in sage.

4. 4

   Stir sugar, salt, and pepper into mashed squash. Stir squash mixture and pine nut mixture into hot pasta. Sprinkle with cheese. Serve immediately.

5. 5

   Young Chefs can:

6. 6

   Add sugar, salt, and pepper to squash

7. 7

   Sprinkle pasta with cheese

8. 8

   Older Chefs can:

9. 9

   Help mash squash

10. 10

    Saute pine nuts with adult supervision

* Per serving · 4 servings · Values may vary.