Garlic Squash With Penne Food

PENNE WITH BUTTERNUT SQUASH AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
• Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.

PENNE WITH BUTTERNUT SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
• Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

BAKED PENNE WITH SQUASH AND GOAT CHEESE

Steps:

• For the topping: Preheat the oven to 400 degrees F.
• Mix together the panko, olive oil and salt in a small bowl. Set aside.
• For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
• Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

SAUSAGE AND SQUASH PENNE

Steps:

• Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

SUMMER PENNE PASTA

Steps:

• In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
• While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
• To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
• Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

PENNE WITH GARLICKY BUTTERNUT SQUASH

Steps:

• Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more.
• Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.

GARLIC SQUASH WITH PENNE

Steps:

• Preheat the oven to 375 degrees.
• Cut the squash in half and remove the seeds. Place the halves on a baking sheet. Bake for one hour (or until the flesh is soft). Let cool, then spoon out the flesh and finely chop.
• About 1/2 hour after squash has begun baking, roast the garlic. Toss together oil and garlic and place it in an oven-proof dish. Bake the garlic, uncovered, for approximately 30 minutes or until lightly golden.
• Cook the pasta in salted water. Reserve 3/4 cup of drained pasta water.
• While the pasta cooks, spoon the roasted garlic with its oil into a large skillet. Add the wine and the reserved pasta water and bring the mixture to a boil. Let boil for approximately 2 minutes. Add the chopped squash, and boil for three more minutes. Remove from the heat.
• Strain the pasta, add it to the sauce and stir. Add the salt, pepper and parmesan. Toss. Sprinkle with the lightly toasted walnuts.

SIMPLE PROVENçAL WINTER SQUASH GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

PENNE WITH BRAISED SQUASH & GREENS

Steps:

• Bring a large pot of lightly salted water to a boil for cooking the pasta.
• Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, 3 to 5 minutes.
• Transfer to a paper towel.
• Pour off fat and add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
• Add garlic, and crushed red pepper; cook, stirring for 30 seconds.
• Return the bacon to the pan and add broth and squash; bring to a simmer.
• Cover and cook for 10 minutes.
• Add chard and stir to immerse.
• Cover and cook until the squash and chard are tender, about 5 minutes.
• Meanwhile, cook pasta until tender, 8-10 minutes or according to package directions.
• Drain and return to the pot.
• Add the squash mixture.
• Parmesan, salt and pepper; toss to coat.
• Serve immediately.
• For vegetarian variation: Substitute vegetable broth for chicken broth and 4 ounces cubed smoked tofu for the bacon.
• Step 2, heat 2 tsp olive oil in skillet.
• Add tofu and cook, stirring until lightly browned, 3-5 minute.
• Transfer to plate.
• Add onion to pan and continue with the recipe.

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.