Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. Butternut gives a sweet taste to penne pasta.
1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes
Vegetable cooking spray
1 tablespoon olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup chopped leek (about 1 medium)
1/2 teaspoon minced fresh garlic
1 1/2 cups vegetable or chicken broth
1/2 cup fat-free half-and-half
16 ounces uncooked penne pasta
1/2 cup frozen baby sweet peas
1 tablespoon chopped fresh sage leaves
1/8 to 1/4 teaspoon dried crushed red pepper
1/4 cup shredded Italian three-cheese blend
Garnish: fresh sage leaves
How to Make It
Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.
Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.
Loved this recipe! As a professional chef, the use of the seasonal vegetables make it suitable for any time of the year, by just changing the ingredient to the current fresh ones. As for lubooklover, some recipes should just be looked over, before you "bastardtize" them.
Im sorry to say this was not that great. It did seem like an improvement to baby food really. well the rest of my picky eaters thought that. I thought it was pretty good. thought the "sauce" was a bit thick though. Not sure if it was suppose to be spaghetti type or just a thick mushy sauce. I tried this because i am trying to spruce up the typical taco and pizza nights. Plus its fall and what be better than a warm comforting pasta dish to warm you right up! But the family disapproved so i will not be making this one again.
I really like this dish, but I prefer it baked. I added an extra 1/4 cup of broth to the sauce and an extra 1/2 cup of cheese into the pasta. Topped with a bit of parm for color. Baked it at 325 for 20 minutes until bubbly. YUM!
We've also made it as is and enjoyed it, just not quite as much.
I was really happy with this recipe, and I will definitely make it again. To really enhance the delicate butternut squash flavor, I think it is very important to use fresh sage, which I sauteed along with the onions, garlic, and a handful of sliced cremini mushrooms. Another reviewer suggested feta as a garnish, and it was a perfect pairing. I also think the turkey or chicken sausage idea is worth trying!