A Cornucopia of Flavors

Disclaimer: You will not be able to to stop yourself from eating the entire pot of this dish.

I’m not kidding when I say you won’t be able to stop until the entire pot of Rachel Ray’s Butternut Squash and Parsley Penne is gone (I may or may not be speaking from experience here). It’s just that good.
 
ImageFor this dish you will need:
  • 1 1/2 lbs. pre-cut butternut squash cubes
  • 1/4 c. olive oil, + more for drizzling
  • Salt and pepper
  • Ground nutmeg
  • 1 lb. whole wheat penne
  • 1 bunch flat leaf parsley, finely chopped
  • 4 large cloves garlic, minced
  • 1 1-inch piece of fresh ginger, peeled, then finely chopped
  • 1 chili pepper, such as Fresno or jalapeño, finely chopped (or you can use 1 teaspoon crushed red pepper)
  • 1 bunch scallions, finely chopped
  • 1 c. chicken stock or vegetable stock
  • A handful of grated Parmesan cheese

First, preheat the oven to 475°. On a baking sheet, drizzle the squash with some olive oil and season with salt, pepper and nutmeg. Roast about 20 minutes (or until brown and tender). Then bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 c. of the cooking water. As the pasta cooks, heat 1/4 c. olive oil in a large skillet, over medium-high heat. Add the parsley, garlic, ginger, chili pepper and scallions and cook for about 2-3 minutes. Then, add the stock and reduce the heat to simmer. Next, add half of the pasta cooking water to the sauce. Finally, add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet and stir to combine. Voila! There you have it–a delicious meal that serves four (or is you’re really hungry serves about 1:).

Test this recipe out and let me know what you think! Butternut squash dishes are perfect for the fall/winter. But until next time, keep eating!

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