4 cups (32 ounces) chicken stock
1 cup heavy whipping cream
3 cups (12 ounces) uncooked penne pasta
3 cups cubed butternut squash (1/2-inch cubes)
1 large shallot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
3 fresh sage leaves, minced
6 ounces Parmesan cheese, finely shredded (2 cups)
Fresh sage leaves, minced
1 Combine the chicken stock, cream, pasta, squash, shallot, garlic, butter, salt, pepper and sage in a Dutch oven over medium heat.
2 Bring to a boil, stirring constantly. Reduce heat to medium; gently boil for 12-15 minutes or until the pasta and squash are tender and sauce begins to thicken, stirring frequently.
3 Remove from the heat. Gradually stir in parmesan until melted.
4 Garnish with sage. Serve immediately.
Freshly grated cheese works best in sauces; some commercially grated cheeses contain anti-caking ingredients that prevent them from incorporating completely when melted.