Fiorentini With Butternut Squash Recipes

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FIORENTINI WITH BUTTERNUT SQUASH



Fiorentini with Butternut Squash image

Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.

Provided by Sara Jenkins

Categories     Pasta     Vegetarian     Kid-Friendly     Dinner     Squash     Butternut Squash     Low Cholesterol     Sage     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons unsalted butter
5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater)
1/4 cup thinly sliced fresh sage
1 pound fiorentini or other short curled pasta
Kosher salt
1/2 cup finely grated Parmesan or Grana Padano plus more

Steps:

  • Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.

BAKED FARRO AND BUTTERNUT SQUASH



Baked Farro and Butternut Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4- to 1-inch-diced) butternut squash
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
  • Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for one minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
  • Sprinkle the bacon and Parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE



Fettuccine with Butternut Squash Alfredo Sauce image

Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.

Provided by MooShell

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 30m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package dry fettuccine pasta
1 (8 ounce) package cream cheese, softened
1 cup mashed cooked butternut squash
½ cup salted butter, cubed
½ cup milk
2 cloves garlic, minced
⅛ teaspoon ground nutmeg
⅔ cup grated Parmesan cheese
1 tablespoon olive oil
1 medium zucchini, quartered and sliced
1 medium Squash, summer, yellow, raw
6 medium fresh mushrooms, quartered
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
  • Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
  • Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 47.3 g, Cholesterol 91.2 mg, Fat 35.1 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 20.3 g, Sodium 371.8 mg, Sugar 4 g

FIORENTINI WITH BUTTERNUT SQUASH



Fiorentini With Butternut Squash image

Make and share this Fiorentini With Butternut Squash recipe from Food.com.

Provided by Spencer 2

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
2 tablespoons butter
5 cups shredded butternut squash
1/4 cup thinly sliced fresh sage
1 lb pasta
1/2 cup grated parmesan cheese

Steps:

  • Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 5 minutes.
  • Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. just before serving.

Nutrition Facts : Calories 672.4, Fat 18.2, SaturatedFat 7.2, Cholesterol 26.3, Sodium 256, Carbohydrate 107.3, Fiber 8, Sugar 7, Protein 21.7

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  • Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.


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