PENNE WITH BUTTERNUT SQUASH AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
- Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
- Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
PENNE WITH ROASTED BUTTERNUT SQUASH
Penne with Roasted Butternut Squash
Provided by Angelo Acquista
Categories HarperCollins Pasta Butternut Squash Healthy
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425°F.
- 2. Toss the squash cubes in a bowl with 1 tablespoon of the oil and 1/2 teaspoon of the salt (if using) and mix well. Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft. Increase the oven temperature to broil and broil the squash for 2 minutes more.
- 3. When the squash is almost done, bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente. Reserve 1/3 cup of the cooking water and drain the pasta.
- 4. Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth. It should have the consistency of tomato sauce.
- 5. Put 2 tablespoons of the oil in a large pan over low heat. Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened.
- 6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.
- 7. Stir in the drained pasta, and remove the pan from the heat.
- 8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.
SAUSAGE AND SQUASH PENNE
I love using frozen cooked winter squash because the hard work-peeling, chopping and cooking-is all done for me. - Jennifer Roberts, South Burlington, Vermont
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.
Nutrition Facts : Calories 468 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.
PENNE WITH GARLICKY BUTTERNUT SQUASH
Steps:
- Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more.
- Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.
PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE
This simple, hearty pasta recipe is courtesy of Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
- Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
- Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
- Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
BUTTERNUT SQUASH PENNE WITH CHICKEN, BACON AND SPINACH
The most delicious fall/wintertime recipe, hands down. I don't have the patience to roast squash and this is a great way to get picky kids to eat healthy vegetables.
Provided by LizzyGirl09
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Spray 13x9 pan liberally with non-stick spray. Start a pot of 5 qt water with liberal salt for the penne.
- Cook bacon until crisp over medium heat in a large non-stick skillet. Drain bacon over paper towels and reserve 3 TBSP fat in pan.
- Salt and pepper chicken pieces. Cook chicken breast pieces in the bacon fat for about 4 minutes, until no longer pink in the center. Reserve chicken and tent with foil.
- Add enough olive oil to coat pan; add squash, salt, pepper and sage. Cover pan and stir occasionally for 5-7 minutes, until squash is semi-soft. Add onion and continue to cook for 3-5 minutes, until onion is translucent. Add garlic, red pepper, and spinach to skillet and cook until spinach is wilted, 3-4 minutes.
- Do not cook your penne until al dente; it will continue to cook in the oven. Only cook for about 7 minutes.
- In a seperate saucepan cook flour over medium heat, gradually adding milk and whisking continuously until boiling. Boil for two minutes or until thickened; remove from heat and add cheese, stirring until melted.
- Add flour/milk/cheese mixture to pasta; add pasta to squash mixture. Stir in the cooked chicken and crumbled bacon. Add more milk if mixture is too thick. Spread mixture into 13x9 pan; sprinkle more cheese on top if desired. Cook in oven 15-20 minutes or until cheese is browned and bubbling. Let cool for 10-15 minutes; serve.
CHEESY BUTTERNUT SQUASH PENNE WITH ITALIAN SAUSAGE #RAGU
Ragú® Recipe Contest Entry. Tangy cheeses and earthy sausage compliment a creamy, slightly sweet sauce. A great way to get your family to eat squash!
Provided by dgdeteau
Categories Sauces
Time 1h15m
Yield 1 13 x 9 casserole, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In large skillet over medium heat, sauté the onion in the olive oil until transparent (7-10 minutes).
- Add mashed roasted garlic and mix until garlic is incorporated throughout the onions. Turn off heat.
- Add butternut squash, Ragu Roasted Garlic Parmesan Sauce, basil, white pepper, goat cheese, pasta and 1 cup Italian cheeses. Mix well and transfer to 13 x 9" baking dish.
- Wipe out skillet.
- Remove sausage from its casings and cook in skillet over medium - medium high heat until cooked through and crumbly (break up sausage into small pieces as you are cooking). Drain and add to butternut/alfredo mixture.
- Stir the entire mixture well.
- Combine Parmesan Cheese, bread crumbs and butter.
- Sprinkle top of casserole with 1 cup Italian Cheese followed by the cheese/bread crumb mixture.
- Bake until light brown on top and bubbly (30-45 minutes).
- Freezes well before or after cooking.
Nutrition Facts : Calories 583.9, Fat 33.1, SaturatedFat 15.6, Cholesterol 71.7, Sodium 980.6, Carbohydrate 48.5, Fiber 6.2, Sugar 3.1, Protein 24.3
PENNE WITH BUTTERNUT-SAGE SAUCE
Categories Food Processor Cheese Dairy Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Butternut Squash Fall Winter Sage Noodle Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Process squash and onion in a food processor until finely chopped, about 1 minute.
- Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
- While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
- Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.
WHOLE WHEAT PENNE WITH BUTTERNUT SQUASH
In this filling, healthful, delicious recipe, butternut squash forms the sauce. Use frozen butternut squash cubes or cube and roast a fresh butternut squash yourself.
Provided by Hannah Verrinder
Categories Penne
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to boil. Add penne; cook 10-12 minutes, or until al dente. Drain and return to pot, removed from heat.
- Slice onion. Add to skillet over medium-high heat and sauté for 10 minutes, or until soft and lightly browned.
- Chop garlic; add to onion and cook for 2 minutes.
- Add onion and butternut squash to penne; stir until butternut squash loses its structure.
- Add olive oil, wheat germ, red pepper flakes, Italian seasoning, salt, and pepper.
- Salt and pepper to taste.
Nutrition Facts : Calories 343.3, Fat 12, SaturatedFat 1.7, Sodium 9.8, Carbohydrate 54.7, Fiber 7.1, Sugar 2.8, Protein 9.7
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE (COURTESY GIADA D)
This looks delicious and I'm posting here for safekeeping. Follow-up: Keep an eye on your roasting veggies. Mine were done in 30 minutes and I lowered the temp to 400 F. To please DH, I'm going to try sausage in the mix next time. All in all, a nice change of pace!
Provided by Greatfull
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- 2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- 3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- 4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper. Garnish with Parmesan and serve.
- Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.
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- In a very large, deep skillet, heat oil until hot. Add onion, garlic, and a dash of salt and pepper. Stir over medium heat for 30 seconds. Add chicken broth, cover, and bring to boil. Immediately add pasta and lower heat to simmer. Simmer covered, about 8 minutes, stirring occasionally to keep pasta separated.
- Stir in butternut squash and simmer 6 minutes longer or until both the pasta and squash are tender. If needed, add a bit more broth to keep pasta loose and “brothy.” Add chicken and stir to warm through.
- Turn heat off and stir in the spinach just until spinach is wilted. Add salt and pepper to taste, if needed. Stir in 1 cup of Parmesan cheese. Divide into bowls and sprinkle with remaining Parmesan for topping. Serve immediately.
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