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roasting Italian
Butternut Squash Penne

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Comments: 3
 

Recipe

The cheese complements the sweet roasted squash.

Yield: 6 servings
Prep time: 15 Mins
Cooking time: 40 Mins

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

Directions

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

2. 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.

3. 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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Parmesan to serve.

518kcal (26%)
292mg (29%)
33mg (55%)
869mcg RAE (29%)
765mg
101mg
17g
7g
6g
77g
26mg (9%)
374mg (16%)
6g (30%)
16g (25%)
4mg (21%)
 

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  • kararota

    05.09.13 Flag comment

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

  • dostsafakozturk

    05.09.13 Flag comment

    why do we preheat the owen if we won't use it?

    am i missing something?

  • hannahp79

    10.26.09 Flag comment

    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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