Penne with Squash

Steps

1. Cut the squash into smaller pieces. In a medium pot, cook squash and garlic in boiling salted water in a medium pot until squash is fork-tender, about 15 min.
2. Meanwhile, cook the penne according to package directions. Drain, reserving ¼ cup cooking liquid.
3. Transfer the cooked squash to a strainer. Spoon half into a food processor and purée. Reserve.
4. Dice the onion. Heat the oil in a large skillet over medium-high heat and sauté the onion for 5 min. Add the squash purée, chopped squash, rosemary, and reserved ¼ cup cooking liquid. Season to taste with salt (in moderation) and pepper.
5. Add the pasta and toss with the squash mixture. Divide between 4 plates and top with chopped nuts and Parmesan cheese.