Ingredients per serving


Prepare the Butternut Squash Sauce

  • Kosher salt and black pepper to taste
  • Extra virgin olive oil, as needed
  • Butternut squash, peeled, medium dice 910.0 g
  • White wine, dry 250.0 ml
  • Rosemary, fresh, minced 1.5 g
  • Knorr® Professional Culinary Cream Base 1 x 11.1 kg 2.0 liter, prepared

Prepare the Dish

  • Nutmeg, grated, as needed
  • Sage leaves, fried 20.0 each
  • Penne pasta 900.0 g
  • Butternut Squash Sauce 2.0 liter, prepared
  • Chicken, roasted, pulled 1.25 kg
  • Sun-dried tomatoes, julienned 125.0 g
  • Parmesan cheese, grated 285.0 g

A savoury winter dish with sun-dried tomatoes, fried sage and roasted butternut squash sauce.



  1. Prepare the Butternut Squash Sauce

    • Toss together the butternut squash, rosemary, olive oil, salt and pepper in a large bowl. Place on a sheet tray and roast for 15-20 minutes at 190°C or until all pieces have softened.
    • Transfer the cooked squash to a blender and purée together with the white wine.
    • Combine the butternut squash purée and prepared Knorr® Culinary Cream Base in a pot over medium heat, whisking constantly, until the sauce comes to a simmer.
  2. Prepare the Dish

    • Cook the penne.
    • Combine cooked pasta, prepared Butternut Squash Sauce, pulled chicken, and sun-dried tomatoes. Cook over medium heat until all ingredients are warmed through.
    • Lightly grate nutmeg over the pasta, and top with parmesan cheese, and fried sage leaves.


Chef Inspiration