Penne With Butternut Squash Recipes

PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE

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.

PENNE WITH BUTTERNUT SQUASH AND PANCETTA

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 ROASTED BUTTERNUT SQUASH

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

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.

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE (COURTESY GIADA D)

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.

PENNE WITH BUTTERNUT-SAGE SAUCE

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.

BUTTERNUT SQUASH PENNE WITH CHICKEN, BACON AND SPINACH

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.