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Butternut Squash Penne

Updated April 26, 2016
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Butternut Squash Penne

Editor's Note: This cheesy Butternut Squash Penne is a filling, comforting pasta dish that the whole family would love. It's an easy way to sneak a butternut squash recipe into your weeknight dinner plan - it's so delicious, the kids will never know they're eating vegetables! When squash is in season it's great to find any excuse to use it, and butternut squash pasta is the perfect way to incorporate this creamy seasonal vegetable into your recipes. It's the perfect cozy dinner to end a cool autumn day.
The cheese complements the sweet roasted squash.

Serves6 servings

Preparation Time15 min

Cooking Time40 min

Cooking MethodRoasting

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationVegetarian

MealDinner, Lunch

Taste and TextureCheesy, Savory

Type of DishPasta

Ingredients

  • 1 butternut squash, about 2lb (900g), peeled and seeded
  • 1 red onion, cut into eighths
  • 3 tbsp olive oil, plus more for serving
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 lb (450g) dried penne
  • 1 cup shredded Gruyere
  • 1/3 cup creme fraiche
  • 1 tbsp chopped sage
  • Freshly grated Parmesan, to serve

Instructions

Preheat the oven to 375°F (190°C). Peel the squash. Cut the squash into 1in (2.5cm) cubes.

Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.

Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyere, creme fraiche, and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.

Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.

Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyere, creme fraiche, and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.

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@dostsafakozturk: You roast the squash in the oven for 40 minutes.

why do we preheat the owen if we won't use it? am i missing something?

Yummy! As I do with most pasta recipes, I made a bit more of the squash/cheese mixture to go with the amount of dried pasta. Tasty, although you can spice it up a bit more with extra herbs and pepper.

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