Butternut Squash Penne With Chicken Bacon And Spinach Recipes

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BUTTERNUT SQUASH PENNE WITH CHICKEN, BACON AND SPINACH



Butternut Squash Penne With Chicken, Bacon and Spinach image

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

3 cups peeled and cubed butternut squash
4 -5 slices bacon, cooked and crumbled
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 cups Baby Spinach, rough chopped
1 medium onion, sliced
2 garlic cloves, minced
1 lb penne pasta
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried red pepper flakes
1 tablespoon olive oil
1/4 cup flour
2 cups milk
1/3 cup Italian cheese blend (parmesan, reggiano, asiago, provolone, etc)

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.

PENNE WITH POINT REYES ORIGINAL BLUE, ROASTED BUTTERNUT SQUASH AND SPINACH



Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach image

Provided by Food Network

Time 55m

Yield Feeds 4 hungry blue cheese lovers!

Number Of Ingredients 13

1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
Olive oil
Salt and freshly ground black pepper
3 tablespoons butter
1 1/4 cups finely chopped onion
2 teaspoons chopped fresh rosemary, divided
1/2 cup dry white wine
1/4 cup vegetarian or chicken stock
1/2 cup whipping cream
1/2 cup grated Parmesan
1 pound pasta (bowties and penne work well)
4 cups packed baby spinach leaves (about 4 ounces)
1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.)
  • Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat.
  • Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese.

PENNE WITH BUTTERNUT SQUASH



Penne with Butternut Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1 medium shallot or 1/2 small red onion, minced
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
  • Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
  • Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

BUTTERNUT SQUASH PENNE



Butternut Squash Penne image

Make and share this Butternut Squash Penne recipe from Food.com.

Provided by English_Rose

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs butternut squash, peeled, deseeded, and cubed
2 red onions, roughly chopped
2 garlic cloves, crushed
2 1/2 tablespoons olive oil, for drizzling
2 tablespoons balsamic vinegar
1 pinch salt
1 pinch black pepper, freshly ground
1 1/4 lbs dry penne pasta
5 ounces gruyere cheese, grated
6 tablespoons heavy cream
10 sage leaves, roughly chopped
3 ounces parmesan cheese, grated, to serve

Steps:

  • Preheat the oven to 375°F Place the squash, onion, and garlic into a large roasting tin, drizzle well with olive oil and balsamic vinegar, and season to taste with salt and pepper. Roast for 40 minutes, or until cooked through and slightly caramelized, tossing from time to time.
  • Meanwhile, cook the pasta in a pan of salted boiling water according to the packet instructions, or until al dente, and drain. Stir the Gruyère and heavy cream into the vegetables to make a thick sauce. Add the sage leaves.
  • Pour the sauce over the pasta with a drizzle of olive oil. Serve sprinkled with grated Parmesan.

Nutrition Facts : Calories 689.9, Fat 25.1, SaturatedFat 11.5, Cholesterol 59.1, Sodium 340.2, Carbohydrate 99.1, Fiber 14.2, Sugar 5.9, Protein 22

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