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8 ounces whole-wheat penne 1 tablespoon olive oil 8 sage leaves 1 medium red onion, thinly sliced 2 garlic cloves, finely chopped 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup grated Parmesan [...]
Read the recipe at epicurious.com
