Penne With Roasted Butternut Squash Pancetta And Sage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PENNE WITH BUTTERNUT SQUASH AND PANCETTA



Penne with Butternut Squash and Pancetta image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
8 ounces penne
1 small butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh marjoram
1/4 cup grated parmesan cheese

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, PANCETTA, AND SAGE



Penne with Roasted Butternut Squash, Pancetta, and Sage image

This simple, hearty pasta recipe is courtesy of Scott Conant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped
2 shallots, thinly sliced crosswise
1/4 teaspoon crushed red pepper, flakes
10 fresh sage leaves, coarsely chopped or torn
1/2 cup finely grated pecorino Romano cheese, plus more for serving
1/2 teaspoon freshly ground black pepper

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



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.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

PENNE WITH ROASTED BUTTERNUT SQUASH



Penne with Roasted Butternut Squash image

Penne with Roasted Butternut Squash

Provided by Angelo Acquista

Categories     HarperCollins     Pasta     Butternut Squash     Healthy

Yield 6 servings

Number Of Ingredients 8

1 pound butternut squash, peeled and cut into 1/4-inch cubes
6 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon salt, optional
1 pound penne pasta
1 large onion, finely chopped
4 tablespoons grated Parmigiano cheese
2 tablespoons chopped fresh parsley
1 teaspoon black pepper

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.

BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY



Butternut Squash Alfredo With Crispy Pancetta And Sage Recipe by Tasty image

This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 12

kosher salt, to taste
1 tablespoon olive oil, plus more as needed
4 oz pancetta, diced
12 fresh sage leaves
1 shallot, thinly sliced
3 cloves garlic, smashed
¼ cup dry white wine
10 oz frozen butternut squash
1 cup chicken stock
¼ cup heavy cream
8 oz dried pappardelle noodles
½ cup grated parmesan cheese, plus more for serving

Steps:

  • Bring a large pot of salted water to boil.
  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
  • Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
  • Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
  • Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
  • Cook the pasta according to the package instructions until al dente.
  • Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
  • Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
  • Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
  • Enjoy!

Nutrition Facts : Calories 1441 calories, Carbohydrate 137 grams, Fat 85 grams, Fiber 6 grams, Protein 31 grams, Sugar 13 grams

ROASTED SQUASH WITH PANCETTA AND SAGE



Roasted Squash With Pancetta and Sage image

Provided by David Tanis

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 7

3 pounds peeled butternut, kabocha or Hubbard squash
Salt
Pepper
3 tablespoons olive oil
4 ounces thinly sliced pancetta, cut crosswise in small strips
4 garlic cloves, finely chopped
12 sage leaves, roughly chopped

Steps:

  • Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
  • Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash.
  • With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 359 milligrams, Sugar 0 grams, TransFat 0 grams

PENNE WITH BUTTERNUT-SAGE SAUCE



Penne with Butternut-Sage Sauce image

Categories     Food Processor     Cheese     Dairy     Herb     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Butternut Squash     Fall     Winter     Sage     Noodle     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 lb peeled butternut squash pieces
1 small onion, quartered
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate

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.

More about "penne with roasted butternut squash pancetta and sage recipes"

BUTTERNUT SQUASH & PANCETTA PENNE | PASTA RECIPES
2015-09-16 Method. Start by preparing your ingredients. Finely slice the pancetta, shallots and chilli, then chop the squash into 1cm cubes. Heat 4 tablespoons of oil in a large frying pan …
From jamieoliver.com
Cuisine Italian
Total Time 40 mins
Category Mains
Calories 600 per serving
  • Start by preparing your ingredients. Finely slice the pancetta, shallots and chilli, then chop the squash into 1cm cubes.
  • Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves.
  • Bring to the boil, then simmer for 20 minutes, or until the squash is tender and the liquid has reduced slightly.Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it’ll continue cooking in the sauce so it’s important to undercook it.


ROASTED BUTTERNUT BAKED PENNE - HOW SWEET EATS
2011-11-11 Preheat oven to 400 degrees F. Peel and chop squash, then lay on a baking sheet. Toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, then roast for 20 minutes more. Remove from oven and add squash to a …
From howsweeteats.com


EASY ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE
2017-11-15 Preheat oven to 400°F. Line a large baking sheet with parchment paper. Combine all ingredients in a large mixing bowl. Season generously with salt and pepper and toss until squash is evenly coated. Spread squash out in an even layer on the prepared baking sheet. Roast for about 30 minutes, turning over halfway through baking time, until squash ...
From everydayeasyeats.com


PENNE WITH ROASTED BUTTERNUT SQUASH AND KALE - THE FOODIE …
2016-10-28 Instructions. Preheat oven to 400° F. Prepare pasta according to package directions. Reserve 1 ½ cups cooking liquid before draining; set aside. Toss together the squash, thyme ¼ teaspoon of the salt, the pepper and 1 tablespoon of the olive oil on a rimmed baking sheet. Spread squash out in single layer.
From thefoodiephysician.com


PENNE WITH BUTTERNUT SQUASH, ONIONS, SAGE AND PARMESAN RECIPE
2001-09-19 Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente, about 10 to 12 minutes. 4. While the pasta is cooking, melt the …
From latimes.com


CRUNCHY PENNE WITH ROASTED BUTTERNUT SQUASH, BRUSSELS SPROUTS
2015-10-27 This is a recipe with a lot of possibilities. You could add roasted broccoli, zucchini, carrots, onions…whatever works for you and your family. Crunchy Penne with Roasted Butternut Squash, Brussels Sprouts + Sage Butter Serves 4 (including teenagers) 1 cup panko breadcrumbs (I used Ian’s GF panko breadcrumbs) 1 cup raw almonds. 1 cup wheat germ
From foodieyogagirl.com


BUTTERNUT SQUASH AND PANCETTA PENNE - EVERYDAY GLUTEN FREE …
Recipes; HEALTHY ME Course; Cooking Classes. About The Classes; About Your Cooking Instructor; Class Calendar; BUY Gift Certificates; Cooking Videos. Playlist; How To Use Gluten Free Flour Series (13 Videos) Blog and Podcasts; About Us Testimonials. Contact; About; Testimonials; New To Gluten Free
From everydayglutenfreegourmet.ca


ROASTED BUTTERNUT SQUASH WITH PENNE PASTA RECIPE
Directions. Preheat oven to 375. Peel butternut squash with a vegetable peeler. Cut squash in half lengthwise, scoop out seeds, and discard them. Dice squash into 1 in cubes. Place squash in mixing bowl and add onion, garlic, red chili flakes, olive oil, lemon juice, and salt. Toss ingredients to mix well. Place mixture in large roasting pan ...
From recipes.sparkpeople.com


CREAMY BUTTERNUT SQUASH, PANCETTA & SAGE PASTA - ITALIAN FOOD …
Instructions. Preheat oven to 400 degrees F. Toss the squash chunks with 3 tablespoons of olive oil, then place on a foil lined baking sheet and bake for 10 minutes. Turn the squash over, and continue to cook for another 10 to 15 minutes or until the …
From italianfoodforever.com


PENNE WITH ROASTED BUTTERNUT SQUASH AND HAM RECIPE | MYRECIPES
Step 2. In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt. Step 3. Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan.
From myrecipes.com


BARILLA® PENNE PASTA WITH ROASTED BUTTERNUT SQUASH
2020-11-12 Preheat oven to 350 F and put a large pot of water on the stove to cook pasta. While water heats, cut round end off squash and set aside for another use.
From everythingyouwanttoeat.blogspot.com


LINGUINE WITH ROASTED BUTTERNUT SQUASH & CRISPY PANCETTA
Leaving 12 pieces of pancetta whole, crumble the rest over pasta. Add spinach. Toss, adding some reserved pasta water, if needed, for extra moisture. 9 Serve right away in warmed bowls garnished with roasted squash, pinches of lemon zest, a sprinkling of Parmesan and reserved pancetta pieces as garnish. Pass remaining Parmesan and a shaker of ...
From lcbo.com


ROASTED BUTTERNUT SQUASH WITH PENNE AND GARLIC CREAM SAUCE
Roast for 20-25 minutes or until soft and slightly brown on the edges. Remove and set aside to cool slightly. Cook pasta according to package direction. While pasta is cooking and butternut squash is roasting begin your sauce. In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes.
From laughingspatula.com


BAKED PENNE WITH BUTTERNUT SQUASH-SAGE SAUCE
2016-12-02 Boil penne for 5 minutes. Drain and rinse under cold water. Transfer penne to a large bowl. Pour the butternut sauce over top. Add the cream. Add the cubed mozzarella or fontina, grated parmesan, 1/2 teaspoon salt, and toss to coat. Butter a shallow 2-quart baking dish (such as a 9×13-inch pan). Transfer pasta mixture to prepared pan.
From alexandracooks.com


BEST PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE RECIPES
2017-06-14 Put an oven rack in the upper third of the oven. Preheat the oven to 425ºF. Step 2. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside. Step 3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet.
From foodnetwork.ca


PENNE WITH ROASTED BUTTERNUT SQUASH, BACON AND SAGE
2011-09-21 Preheat oven to 450 degrees F. Toss squash in oil, balsamic vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes. Stir halfway through roasting time. While the squash is roasting, cook bacon in a saute pan over medium heat until crisp, about 15 minutes.
From sweetpeaskitchen.com


PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE
1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) 1/4 cup olive oil; Coarse salt; 3/4 pound penne pasta; 3 ounces pancetta, sliced 1/4 inch thick and finely chopped; 2 shallots, thinly sliced crosswise; 1/4 teaspoon crushed red pepper, flakes; 10 fresh sage leaves, coarsely chopped or torn
From mealplannerpro.com


PENNE WITH OVEN-ROASTED BUTTERNUT SQUASH, GREENS, AND FIELD …
2021-11-17 Heat oven to 400 degrees. Put a large pot of water on to boil. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper and roast on a foil-lined sheet pan for 30 minutes (or until soft, and slightly browned in spots).
From foolacarnivore.com


PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE
Aug 10, 2014 - This simple, hearty pasta recipe is courtesy of Scott Conant. Aug 10, 2014 - This simple, hearty pasta recipe is courtesy of Scott Conant. Aug 10, 2014 - This simple, hearty pasta recipe is courtesy of Scott Conant. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


BUTTERNUT SQUASH PENNE WITH SAGE AND TOASTED WALNUTS
2020-10-12 First, you roast the nuts, that only takes about 5 minutes. Second, you roast the squash with fresh thyme and sage. Third, you cook the onion, sage, thyme, garlic, dry white wine, and navy beans. That only takes about 15 minutes so it's done by the time the butternut squash is ready. The last step is to cook the pasta and reserve some of the ...
From thehealthfulideas.com


QUICK AND EASY VEGETARIAN PENNE WITH BUTTERNUT SQUASH AND
2017-01-19 Pour onto a baking sheet, spread to a single layer, then roast for 20 - 30 minutes, or until soft, stirring occasionally to brown them evenly. While the squash is baking, bring a large pot of water to a boil; add the penne and cook, according to package directions, until al dente. Remove ⅔ cup of the cooking liquid.
From lindysez.com


PENNE WITH ROASTED BUTTERNUT SQUASH AND SAGE AND PANCETTA
Penne With Roasted Butternut Squash with Pancetta and Sage This recipe is from Martha Stewart. You can either click the link above or here is the recipe. Ingredients. Serves 4. 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) - I used one butternut squash and one misc. squash - I don't ...
From colorado-mama-foodblog.blogspot.com


PENNE PASTA WITH ROASTED BUTTERNUT SQUASH RECIPE | RECIPES.NET
2022-03-21 In a small bowl, stir together the mascarpone, half-and-half, scallions and the remaining ¾ teaspoon of salt. In a large pot of boiling, salted water, cook the penne for about 13 minutes, until just done. Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan. Stir in the squash, mascarpone sauce, and ham.
From recipes.net


BUTTERNUT SQUASH AND PASTA WITH SAGE RECIPE - THE SPRUCE EATS
2022-06-29 Cook the pasta according to package directions to al dente. Drain and set aside. In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a …
From thespruceeats.com


RECIPE DETAIL PAGE | LCBO
Leaving 12 pieces of pancetta whole, crumble the rest over pasta. Add spinach. Toss, adding some reserved pasta water, if needed, for extra moisture. 9 Serve right away in warmed bowls garnished with roasted squash, pinches of lemon zest, a sprinkling of Parmesan and reserved pancetta pieces as garnish. Pass remaining Parmesan and a shaker of ...
From lcbo.com


CREAMY ROASTED BUTTERNUT SQUASH & SAGE PENNE (VEGAN & GLUTEN …
1 butternut squash, roasted; 2 cloves garlic, minced; 2 tsp fresh sage, chopped; 3 tbsp coconut oil; ½ tsp sea salt; ¼ tsp black pepper; 1 lb pasta (quinoa or whole wheat) safflower or vegetable oil for roasting; Directions: Preheat oven to 415 F. Cut the butternut squash in half, scoop out the seeds. Brush the squash with a little oil and ...
From abbyphon.com


ROASTED SQUASH PASTA WITH PANCETTA AND SWISS CHARD - VIKALINKA
2021-02-01 Preheat the oven to 220C/450F. Half the squash and and scoop out seeds, cut into quarters. Put the squash in the roasting pan and drizzle with 1 tbsp of olive oil, sprinkle with salt and pepper. Roast in the oven for 20 minutes until it could be easily pierced with a knife. Let it cool until it is safe to handle.
From vikalinka.com


ROASTED BUTTERNUT & PANCETTA RISOTTO WITH SAGE OIL | RECIPE | FOOD ...
Mar 2, 2019 - Creamy parmesan and leek risotto topped with roasted butternut squash, pancetta, and sage oil. This comforting dish shines with classic bold flavors! This comforting dish shines with classic bold flavors!
From pinterest.ca


PENNE WITH ROASTED SQUASH, GARLIC AND PANCETTA | OREGONIAN …
2012-01-24 Preheat oven to 375 degrees. Toss the squash, unpeeled garlic cloves, and oil together on a rimmed baking sheet; season with salt and pepper and roast until the squash is just tender when pierced with a fork, 15 minutes. Add the pancetta and sage and toss with a spatula. Arrange the ingredients in a single layer and bake, watching carefully to ...
From recipes.oregonlive.com


RECIPE: PENNE WITH ACORN SQUASH AND PANCETTA - FOOD NEWS
Find recipes for winter squash and pumpkin from Martha Stewart, including pumpkin pie, squash soup, roasted butternut squash, stuffed acorn squash, and more. 8 Scrape contents of skillet into bowl of farro. Stir in pancetta and season to taste with salt and pepper. 9 Turn acorn squash cut-sides up and sprinkle with salt and pepper […]
From foodnewsnews.com


PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE
2012-03-09 Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
From oprah.com


PENNE WITH ROASTED BUTTERNUT SQUASH, BROCCOLI AND SAGE
2016-11-03 Roasted butternut squash with broccoli, shallots and sage is the essence of fall. When you top it with toasted almonds and capers buckle up for a total combustion of flavours! The title of this dish doesn’t do it justice because it has so much more but there are only so many words you can put into a title, right? The beauty of this recipe is ...
From simplyfreshdinner.com


ROASTED BUTTERNUT SQUASH WITH PENNE - ANDREA MEYERS
2008-03-10 In the 3-quart pot, heat the olive oil and saute the shallots and garlic and cook for 3 minutes, stirring, until they soften. Add the mashed squash, sage, stock, and milk.
From andreasrecipes.com


ROASTED BUTTERNUT SQUASH WITH PANCETTA | JERNEJ KITCHEN
2019-10-29 Place the butternut squash on a baking sheet lined with parchment paper. Add pancetta (or bacon) cut on small cubes, and the sliced leek. Drizzle with olive oil, season with salt and pepper and toss everything together. Place in the preheated oven. Roast for 30 minutes at 190 °C / 370 °F.
From jernejkitchen.com


RECIPE: PENNE WITH ACORN SQUASH AND PANCETTA - KITCHN
2019-05-03 Instructions. Preheat the oven to 400°F. Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into long wedges, about 1/2-inch thick. Toss the wedges with the olive oil until coated, and spread on a baking sheet. Season with salt and pepper.
From thekitchn.com


PENNE WITH BUTTERNUT SQUASH, SAGE AND BRESAOLA - FOOD CHANNEL
2010-08-30 Preparation. 1 In a Dutch oven or flameproof casserole dish over medium heat, warm the 3 tablespoons olive oil. Add the shallots and cook until softened, 3 to 4 minutes. 2 Add the squash and allspice and season with salt and pepper. Sauté for 1 to 2 minutes. 3 Add the broth, reduce the heat to medium-low, cover and simmer until the squash is fork tender, about …
From foodchannel.com


PENNE WITH ROASTED BUTTERNUT SQUASH AND HAM RECIPE
How to make Butternut squash with pancetta and shallots? Finely slice the pancetta, shallots and chilli, then chop the squash into 1cm cubes. Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves. Cook for a further 2 to 3 minutes ...
From foodnewsnews.com


Related Search