Penne with Butternut Squash Recipe

Name: Penne with Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces whole-wheat or multigrain penne; 2 tablespoons extra-virgin olive oil; 2 cups diced peeled butternut squash (about 8 ounces); Freshly ground pepper; 12 ounces cremini mushrooms, trimmed and sliced; 4 cloves garlic, minced; 1 medium shallot or 1/2 small red onion, minced; 1/4 to 1/2 teaspoon red pepper flakes; 1 cup grated parmesan cheese (about 2 ounces); 3 tablespoons fresh oregano

Servings: persons

Kosher salt
12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1 medium shallot or 1/2 small red onion, minced
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
3
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4
Add the squash, 1/4 teaspoon salt and a few grinds of pepper.
5
Cook, stirring occasionally, until golden and tender, about 5 minutes.
6
Transfer to a plate and set aside.
7
Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet.
8
Cook, stirring occasionally, until lightly browned, about 5 minutes.
9
Add the garlic, shallot and red pepper flakes.
10
Cook, stirring, until the shallot softens, about 2 minutes.
11
Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet.
12
Cook, stirring, until heated through,1 to 2 minutes.
13
Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen.
14
Stir in the oregano and season with salt and pepper.
15
Top with the remaining 1/2 cup parmesan.
16
Per serving: Calories 499; Fat 14 g (Saturated 4 g); Cholesterol 18 mg; Sodium 330 mg; Carbohydrate 77 g; Fiber 9 g; Protein 17 g
17
Photograph by Justin Walker

1051

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 12 ounces whole-wheat or multigrain penne, 2 tablespoons extra-virgin olive oil, 2 cups diced peeled butternut squash (about 8 ounces), and more.

Yes, Penne with Butternut Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Butternut Squash

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