Penne With Roasted Butternut Squash Recipes

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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 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.

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.

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE



Penne with Butternut Squash and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 10

Vegetable oil cooking spray
1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Steps:

  • Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
  • Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
  • 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, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
  • While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups 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, to taste. Garnish with Parmesan and serve.

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

BUTTERNUT SQUASH PENNE WITH CHICKEN, BACON AND SPINACH



Butternut Squash Penne With Chicken, Bacon and Spinach image

The most delicious fall/wintertime recipe, hands down. I don't have the patience to roast squash and this is a great way to get picky kids to eat healthy vegetables.

Provided by LizzyGirl09

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups peeled and cubed butternut squash
4 -5 slices bacon, cooked and crumbled
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 cups Baby Spinach, rough chopped
1 medium onion, sliced
2 garlic cloves, minced
1 lb penne pasta
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried red pepper flakes
1 tablespoon olive oil
1/4 cup flour
2 cups milk
1/3 cup Italian cheese blend (parmesan, reggiano, asiago, provolone, etc)

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.

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Top Asked Questions

How to cook butternut squash pasta?
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, toss together butternut squash, 1 tablespoon olive oil, salt and pepper. Transfer to prepared baking sheet and cook for 25 minutes. Cook pasta according to package directions.
How to cook squash and pasta with Parmesan cheese?
Add 1/2 cup parmesan cheese to cream sauce and stir until melted. Add cream sauce to pot with pasta along with 3/4 of the roasted squash. Sprinkle top with reserved squash and remaining parmasan. Reduce oven heat to 350 degrees. Bake for 20 minutes or until bubbly and hot.
What is the best way to cook roasted squash with cream?
In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes. Add cream, sage, salt and pepper. Simmer for about 5 minutes or until thick enough to cover the back of a spoon. Add 1/2 cup parmesan cheese to cream sauce and stir until melted. Add cream sauce to pot with pasta along with 3/4 of the roasted squash.
How to cook squash and mushrooms in a pan?
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.

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