Roasted Butternut Squash And Spinach Penne Pasta Recipe

Name: Roasted Butternut Squash And Spinach Penne Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 butternut squash, cut in half lengthwise and seeded; 1 pound whole wheat penne pasta; 1 cup chopped shallots; 1 garlic clove, minced; 1 10-ounce package frozen chopped spinach, thawed and well drained; 1 cup buttermilk; 1/2 cup milk; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon salt; 1/2 cup freshly grated parmesan cheese

Servings: persons

1 tablespoon olive oil
1 butternut squash, cut in half lengthwise and seeded
1 pound whole wheat penne pasta
1 cup chopped shallots
1 garlic clove, minced
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup buttermilk
1/2 cup milk
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1/2 cup freshly grated parmesan cheese

1
Preheat oven to 400?F. Dip a pastry brush in olive oil and evenly brush flesh side of the squash halves; place flesh side down on a greased cookie sheet. Bake at 400?F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).
2
Cook pasta according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm.
3
Heat remaining 2 teaspoons olive oil in a large skillet and cook shallots for 5 to 7 minutes or until tender. Add garlic and cook 1 additional minute. Add spinach and roasted mashed butternut squash to the pan. Stir in buttermilk, milk, rosemary, and salt and stir until smooth, about 2 minutes. Mix pasta and sauce until the sauce evenly coats all the ingredients. Sprinkle parmesan cheese over each serving. Makes 6 servings.

1159

kcal

Calories

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: 1 tablespoon olive oil, 1 butternut squash, cut in half lengthwise and seeded, 1 pound whole wheat penne pasta, 1 cup chopped shallots, and more.

Yes, Roasted Butternut Squash And Spinach Penne Pasta 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.

Roasted Butternut Squash And Spinach Penne Pasta

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