Butternut Squash is another amazing fall flavor. It is a winter squash, and it’s sweet, nutty flavor is perfect with the cool breeze of fall coming through your window, or to pair with the flavors of Thanksgiving. It is high in potassium, vitamin B and vitamin C, so it’s healthy too! When I receive my October issue of the Rachael Ray magazine, this delicious butternut squash recipe was in there, and I knew I had to make it soon. Perfect way to end a fall-filled weekend!
Butternut & Parsley Penne
recipe from EveryDay With Rachael Ray, October 2013 issue
1 1/2 lbs pre-cut butternut squash cubes, or 1 small butternut squash, peeled and cut into bite size pieces
1/4 cup EVOO, plus more for drizzling
Salt and pepper
Freshly grated or ground nutmeg
1lb penne rigate
1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
4 large cloves garlic, minced
1 piece fresh ginger, peeled then grated or finely chopped
1 chile pepper, such as Fresno or jalapeño, finely chopped, or 1 tsp crushed red pepper
1 bunch scallions, whites and greens separated, each finely chopped
1 cup chicken or vegetable stock
A handful grated parmigano-reggiano cheese, plus more for garnish
Preheat the oven to 475. On a baking sheet, drizzle the squash with some of the oil; season with salt, pepper, and nutmeg. Roast until just tender and brown at the edges, about 17-20 minutes.
Meanwhile, bring a large pot of water to boil, salt and add the penne and cook until al dente. Drain the pasta; reserve 1 cup of starchy cooking water.
While the pasta is cooking, heat 1/4 cup EVOO in a large skillet, for turns around the pan, over medium-high. Add the parsley stems, garlic, ginger, chile and scallion whites; swirl 2 to 3 minutes. Add the stock and reduce heat to a simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine. Adjust the seasoning.
The spice of the pepper, ginger and garlic is the perfect pairing to tone down the sweetness of the squash. So yummy! Enjoy!