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.
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.
WHOLE-WHEAT PENNE WITH BUTTERNUT SQUASH AND BEET GREENS
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
- Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.
Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g
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 BRAISED SQUASH & GREENS
Make and share this Penne With Braised Squash & Greens recipe from Food.com.
Provided by Bev. E.
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil for cooking the pasta.
- Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, 3 to 5 minutes.
- Transfer to a paper towel.
- Pour off fat and add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
- Add garlic, and crushed red pepper; cook, stirring for 30 seconds.
- Return the bacon to the pan and add broth and squash; bring to a simmer.
- Cover and cook for 10 minutes.
- Add chard and stir to immerse.
- Cover and cook until the squash and chard are tender, about 5 minutes.
- Meanwhile, cook pasta until tender, 8-10 minutes or according to package directions.
- Drain and return to the pot.
- Add the squash mixture.
- Parmesan, salt and pepper; toss to coat.
- Serve immediately.
- For vegetarian variation: Substitute vegetable broth for chicken broth and 4 ounces cubed smoked tofu for the bacon.
- Step 2, heat 2 tsp olive oil in skillet.
- Add tofu and cook, stirring until lightly browned, 3-5 minute.
- Transfer to plate.
- Add onion to pan and continue with the recipe.
Nutrition Facts : Calories 351.7, Fat 5.2, SaturatedFat 2.5, Cholesterol 11, Sodium 527.5, Carbohydrate 65.1, Fiber 8.8, Sugar 5.3, Protein 17.9
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