I usually make soup or lasagna with butternut squash, but I didn't feel like dirtying up the food processor tonight. I tried this penne recipe - skipped the parsley, used ground sage, and only used half the amount of penne that it called for as that was all I had. I probably used 3/4 cups of water too. This was good - not great like some of other ways I have tried butternut, but good. If I made this with a whole pound of penne, I would double the amount of squash to eight cups for sure.