Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Ras El Hanout
- James Grieve Apple
- Coney Grouper
- Florentine Citron
- Agnolotti
- Beurr Bosc Pear
Recent Questions
- Can You Freeze Parsley
- How Many Heads Of Garlic Does It Take To Make 21/2 Cups
- Substituting Shortening In Chocolate Glaze Recipe?
- Worcestershire Sauce
- Monkfish
- 'what Ice Lolly Is Best For You?'
- Why Is Red, Yellow and Orange Bell Peppers Are More Expensive Than Green Bell Pepper?
- How Many Grams For 2pkt Yeast
- Can Canned Coconut Milk Be Frozen?
- How Do You Make Home Made Ice Cream
Toolbox
Edit this recipe
View edit history
View all photos
Upload a photo
Embed a widget
Print this recipe
Email this recipe
Post this on Facebook
Tweet this recipe
Stumble this recipeRelated Recipes
- Scrapple
- Beef Roast
- Homemade Herb Pasta
- Philadelphia Scrapple
- Calfs Heart
- Focaccio
- Dressing Or Stuffing For Turkey
- Breakfast Sausage
- Lamb With Lentils
- Roast Wild Duck
- Stuffed Pork Tenderloin Steaks
- Celery Cornbread Dressing
- Focaccia With Sage
- Polenta Timbales
- Stuffed Topped Pork Chops
- Fresh Herb Bread
- Mushroom Stock
- Navy Bean & Wild Mushroom "Risotto"
- Cheater Mushroom Soup
- Light and Easy Stock
Recipe: Penne With Roasted Butternut Squash edit
Photos
Upload a photoCreated by: Anonymous
Edited by: Jan Isaacs, Sheri, mrsound
edit Ingredients
4 |
tablespoons olive oil |
1 |
medium butternut squash, peeled and diced |
4 |
garlic cloves, minced |
¼ |
cup water |
5 |
fresh sage leaves, or 1/4 dried |
¼ |
cup Italian parsley, minced |
½ |
teaspoon salt |
¼ |
teaspoon nutmeg, freshly grated |
Freshly ground black pepper |
|
1 |
pound penne |
edit Preparation
Step 1 |
Boil salted water for penne. Cook according to directions on the package. Meanwhile, heat olive oil in large skillet over medium-high heat. Saute butternut squash for 5-6 minutes. Sprinkle with garlic and saute 2-3 more minutes. Add 1/4 cup of water, nutmeg, sage, parsley, salt, pepper and cover. Cook for 5 minutes. |
Step 2 |
Spoon squash mixture over drained penne, and add a dollop of goat cheese and Parmigiano cheese and toss. Serve immediately and enjoy! |
edit Tools
edit About Penne With Roasted Butternut Squash
My family really loves this recipe. It is a very simple dish that my vegetarian friends can't get enough of!
Tip: The butternut squash is easily peeled with a vegetable peeler. If you'd like, you can buy the butternut squash already peeled and diced at Trader Joe's.
Thanks so much for posting Corrinne. I hope that you enjoy it! Buon Appetito!
This sounds wonderful! I just love the dollop of the fresh goat cheese...That could really make the dish!
Leave a Comment