Butternut Needn’t Be a Dumbbell

Who needs bicep curls at the gym when you can lug home a couple of winter squash? But rather than using it as a weight, try it as a side dish.

My favorite method for cooking squash is to cube and braise it. Start with a 3-pound butternut squash, then you’ll have plenty to accompany a roast chicken or pork loin, plus enough left over for this easy pasta dinner.

Trim the top and bottom from the squash; peel it and halve lengthwise. Discard the seeds and strings, and then cut into 1/2-inch cubes. Over low heat, melt 1/4 cup (1/2 stick) of butter in a large, deep skillet. Add 2 tablespoons of minced fresh sage, 1 tablespoon of thyme leaves and some ground pepper. Cook less than a minute, just until fragrant. Add the squash plus 2 1/2 cups of chicken broth. Bring to a boil, cover and simmer until the squash is tender, about 10 minutes. Remove with a slotted spoon to a serving dish.

Set aside 2 1/2 cups of squash plus 3/4 cup of the liquid for the pasta recipe. Reduce the remaining liquid in the pan until it is syrupy and then pour it over the squash and serve garnished with a few tablespoons of grated Parmesan.

Penne With Butternut Squash, Onions, Sage and Parmesan

Active Work and Total Preparation Time: 25 minutes

Salt

1 pound penne

3 tablespoons butter

1 onion, chopped

1 1/2 tablespoons minced fresh sage

2 1/2 cups cooked, cubed butternut squash

3/4 cup braising liquid from squash

1/3 cup minced fresh parsley

Freshly ground pepper

3/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente, about 10 to 12 minutes.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the onion and cook until softened but not brown, about 4 minutes. Add the sage and cook 1 minute longer. Stir in the squash, braising liquid and parsley. Cook just until heated through. Add salt and pepper to taste.

Drain the pasta and place it in a warm serving bowl. Add the squash mixture from the skillet, plus the Parmesan, and toss gently to combine. Serve immediately.

4 servings. Each serving: 501 calories; 1,054 mg sodium; 69 mg cholesterol; 27 grams fat; 16 grams saturated fat; 50 grams carbohydrates; 16 grams protein; 3.62 grams fiber.

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Madras casserole dish from Pottery Shack, Laguna Beach.

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Morgan is co-author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).