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Penne with Butternut Squash, Red Onions & Anchovies

Updated: Dec 21, 2020

Penne with Butternut Squash, Red Onions & Anchovies

Penne with Butternut Squash, Red Onions & Anchovies

(takes about 1/2 hour to prepare from chopping to serving)


1 large Butternut Squash, cut in cubes

1 Red Onion, chopped

2 large garlic cloves, thinly sliced or 1 tablespoon minced garlic

1 tin of anchovy fillets in olive oil (secret ingredient!)

4+ tablespoons of olive oil (divided)

Salt & Pepper to taste

Parsley, finely chopped (optional)

1 - 1 1/2 lbs pasta, penne or ziti work well

Breadcrumbs (optional)

Grated Parmesan cheese (optional)


1. Bring a large pot (6 quarts or so) of water to boil and add approximately 1 tablespoon of kosher or regular salt.

2. In a sauté pan (14 inches or so), heat 2 tablespoons of olive oil over medium heat and add the onion, garlic, and anchovies (oil and all) and cook until onions are softened and anchovies are disintegrated (this ingredient adds a wonderful salty flavor!), stirring occasionally to avoid burning. Turn the heat up to medium-high and add the squash cubes, turning the cubes so that they brown on all sides and softened (about 10-15 minutes). Season with salt and pepper to taste.

3. While squash is cooking add pasta and cook according to instructions on box/bag or until al dente.

4. Drain and put back into the pot. Add squash mixture and chopped parsley if using.

5. Divide Butternut Squash Pasta among bowls and sprinkle with Breadcrumbs (optional) and offer Parmesan cheese to sprinkle on top. Serve immediately and Mangia!

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