PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
ROASTED SQUASH AND MUSHROOM PASTA
Earthy roasted mushrooms and hearty, sweet roasted butternut squash lend exceptional flavor of this pasta dish.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
- Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water, if necessary, to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.
Nutrition Facts : Calories 594 g, Fat 15 g, Fiber 8 g, Protein 21 g, SaturatedFat 4 g
SQUASH, MUSHROOM & SAGE PASTA
Get some earthy flavours going - use whichever pasta shapes you have to hand
Provided by Good Food team
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
- Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.
Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium
FARFALLE WITH BUTTERNUT SQUASH, MUSHROOMS AND SPINACH
"To celebrate my birthday, my husband took me to Assaggio, one of my favorite restaurants here," writes Christy Wall of Portland, Oregon. "As I always do, I ordered the bow-tie pasta with wild mushrooms, butternut squash, spinach, garlic and olive oil."
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Add butternut squash and sauté until beginning to brown, about 6 minutes. Add 1/2 cup water, cover and cook until just tender, stirring occasionally, about 8 minutes. Using slotted spoon, transfer sautéed squash to bowl.
- Add remaining 2 tablespoons olive oil to same skillet over medium-high heat. Add all mushrooms, garlic and rosemary and sauté until tender, stirring occasionally, about 8 minutes. Add white wine and bring to boil, scraping up browned bits. Remove from heat. Stir in whipping cream and nutmeg.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Add squash, mushroom sauce, spinach and Parmesan cheese. Toss over medium heat until spinach wilts, pasta is heated through and sauce coats pasta, adding reserved cooking water by 1/4 cupfuls if pasta is dry. Season with salt and pepper; serve.
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
PAPPARDELLE WITH SQUASH, MUSHROOMS, AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Mushroom Pasta Side Vegetarian Quick & Easy High Fiber Parmesan Spinach Butternut Squash Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.
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