Curried Squash With Penne Food

PENNE WITH ROASTED BUTTERNUT SQUASH

Steps:

• 1. Preheat the oven to 425°F.
• 2. Toss the squash cubes in a bowl with 1 tablespoon of the oil and 1/2 teaspoon of the salt (if using) and mix well. Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft. Increase the oven temperature to broil and broil the squash for 2 minutes more.
• 3. When the squash is almost done, bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente. Reserve 1/3 cup of the cooking water and drain the pasta.
• 4. Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth. It should have the consistency of tomato sauce.
• 5. Put 2 tablespoons of the oil in a large pan over low heat. Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened.
• 6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.
• 7. Stir in the drained pasta, and remove the pan from the heat.
• 8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.

CURRIED SQUASH WITH PENNE

Steps:

• In a pan heat up 1 Tb. of the oil and add the onion. Once onion is remotely clear looking and cooked, add the squash,curry powder,cumin,cinnamon, rosemary, and pepper flakes. Saute for about 10-15 minutes. Meanwhile, make the penne. Once the penne is ready add about 2 Tb. of the olive oil and evenly distribute it through the pasta. Once squash is ready plate the penne and top with the curried squash and feta cheese.

CURRIED SQUASH SOUP

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE & PENNE

Steps:

• Preheat the oven to 350 degrees F.
• Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
• In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
• In a large mixing bowl, toss the sausage and onions with the pasta sauce, pasta, and cheese. Season with salt and pepper. Mix well.
• Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven.
• Bake until the squash is heated through and the cheese melts, about 20 minutes.