ROASTED SQUASH AND MUSHROOM PASTA
Earthy roasted mushrooms and hearty, sweet roasted butternut squash lend exceptional flavor of this pasta dish.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
- Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water, if necessary, to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.
Nutrition Facts : Calories 594 g, Fat 15 g, Fiber 8 g, Protein 21 g, SaturatedFat 4 g
PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
SQUASH, MUSHROOM & SAGE PASTA
Get some earthy flavours going - use whichever pasta shapes you have to hand
Provided by Good Food team
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
- Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.
Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium
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