Whole Wheat Penne With Butternut Squash And Beet Greens Recipes

WHOLE-WHEAT PENNE WITH BUTTERNUT SQUASH AND BEET GREENS

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.

ROASTED BUTTERNUT SQUASH WITH BEET GREENS, GOAT CHEESE, TOASTED WALNUTS AND MINT

Steps:

• Preheat oven to 425 degrees F.
• Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden.
• Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat.
• Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.

PENNE WITH BUTTERNUT SQUASH

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 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.

WHEAT PASTA WITH SAUTEED BEET GREENS AND TOMATOES

Steps:

• Separate greens from beets; set beets aside for later use. Wash greens well.
• Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
• Cook pasta according to directions on its box. Drain and set aside.
• While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
• Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
• Add stems and onions, and cook until stems are tender, about 5 minutes.
• Add greens and cook, stirring often, until wilted, about 4-5 minutes.
• Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.

PASTA WITH BUTTERNUT SQUASH AND LIMA BEANS

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

WHOLE WHEAT PENNE WITH BUTTERNUT SQUASH

Steps:

• Bring a medium pot of water to boil. Add penne; cook 10-12 minutes, or until al dente. Drain and return to pot, removed from heat.
• Slice onion. Add to skillet over medium-high heat and sauté for 10 minutes, or until soft and lightly browned.
• Chop garlic; add to onion and cook for 2 minutes.
• Add onion and butternut squash to penne; stir until butternut squash loses its structure.
• Add olive oil, wheat germ, red pepper flakes, Italian seasoning, salt, and pepper.
• Salt and pepper to taste.