Fresh Vegetable Penne

• 1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes
• Vegetable cooking spray
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup chopped leek (about 1 medium)
• 1/2 teaspoon minced fresh garlic
• 1 1/2 cups vegetable or chicken broth
• 1/2 cup fat-free half-and-half
• 16 ounces uncooked penne pasta
• 1/2 cup frozen baby sweet peas
• 1 tablespoon chopped fresh sage leaves
• 1/8 to 1/4 teaspoon dried crushed red pepper
• 1/4 cup shredded Italian three-cheese blend
• Garnish: fresh sage leaves

1. Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
2. Bake at 425u0b0 for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saute 5 minutes or until tender and lightly browned. Add garlic, and saute 1 minute. Remove from heat, and set aside.
4. Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
5. Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.

butternut squash, vegetable cooking spray, olive oil, salt, freshly ground black pepper, fresh garlic, vegetable, penne pasta, frozen baby sweet peas, sage, red pepper, sage

Taken from www.epicurious.com/recipes/member/views/fresh-vegetable-penne-50015001 (may not work)