Penne With Roasted Butternut Squash
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil1 tbsp
Salt (optional)450 g
Penne Pasta1 large
Onion (finely chopped)2 tbsps
Parsley (chopped fresh)1 tsp
Black PepperDirections:
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
3
Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft
4
Increase the oven temperature to broil and broil the squash for 2 minutes more
5
When the squash is almost done, bring a large pot of water to a boil over high heat
6
Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente
7
Reserve 1/3 cup of the cooking water and drain the pasta
8
Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth
9
It should have the consistency of tomato sauce
10
Put 2 tablespoons of the oil in a large pan over low heat
11
Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened
12
Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute
13
Stir in the drained pasta, and remove the pan from the heat
14
Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil
15
Preheat the oven to 425°F
16
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
17
Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft
18
Increase the oven temperature to broil and broil the squash for 2 minutes more
19
When the squash is almost done, bring a large pot of water to a boil over high heat
20
Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente
21
Reserve 1/3 cup of the cooking water and drain the pasta
22
Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth
23
It should have the consistency of tomato sauce
24
Put 2 tablespoons of the oil in a large pan over low heat
25
Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened
26
Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute
27
Stir in the drained pasta, and remove the pan from the heat
28
Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil