Penne with Caramelized Butternut Squash and Herbes de Provence

I truly adore butternut squash. I typically roast it, or steam it in the microwave (mostly because it can take a decent amount of time to tenderize). For this recipe, I tried cutting it into smaller pieces and caramelizing stove-top. I should have done this before! The squash was tender in just 10 minutes - about as long as it took for the penne to cook. Then, all I added was Herbes de Provence (a blend of thyme, savory, fennel, rosemary, marjoram, basil, tarragon, and lavender), which took the dish over the top. Plus, it's a one-stop-shop for flavor - just imagine if you had to pull all those spices out of your cabinet...

Although I used Herbes de Provence, Italian seasoning would work too. Use whatever spice blend you have! 

Penne with Caramelized Butternut Squash and Herbes de Provence 

12 ounces penne pasta

1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes

2 tablespoons unsalted butter

1 tablespoon olive oil

2 teaspoons Herbes de Provence (a blend of thyme, savory, fennel, rosemary, marjoram, basil, tarragon, lavender, and sometimes chervil and dill)

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley, optional

Cook the pasta according to the package directions (until al dente), drain and reserve 2 cups of the starchy cooking liquid.

Meanwhile, combine the butter and olive oil in a large skillet over medium-high heat. Once the butter melts, add squash and cook until tender and browned, about 10 minutes, stirring frequently. Add the Herbes de Provence and stir to coat. Cook for 1 minute, until the herbs are fragrant.

Add the cooked pasta to the squash with 1 cup of the cooking liquid. Simmer 2 minutes to heat through, adding some of the remaining starchy cooking liquid if you want a thinner sauce (or just more sauce in general). Season to taste with salt and pepper and, if using, stir in parsley before serving.

Serves 4