Penne with Butternut Squash and Pesto

• 1/4 cup prepared pesto, divided
• 1 cup chopped frozen onions
• 1 1/4 lb. frozen diced butternut squash, about 4 cups
• 23 cup low-sodium vegetable broth
• 3/4 lb. whole-wheat penne

1. Heat 1 Tbs.
2. pesto in large nonstick skillet over medium heat.
3. Add onion, and saute 6 minutes, or until softened.
4. Stir in squash and broth.
5. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
6. Cook pasta according to package directions.
7. Drain, and divide among 4 bowls.
8. Swirl remaining 1 Tbs.
9. pesto into sauce, and season with salt and pepper.
10. Spoon sauce over pasta, and use remaining pesto to garnish each serving.

pesto, frozen onions, butternut squash, vegetable broth, wholewheat penne

Taken from www.vegetariantimes.com/recipe/penne-with-butternut-squash-and-pesto/ (may not work)