Penne Pasta Quattro Formaggi With Butternut Squash And Sage Food

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.

BUTTERNUT SQUASH AND FRIED SAGE PASTA

Steps:

• Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE

Steps:

• Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
• Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
• Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
• Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

PENNE WITH BUTTERNUT-SAGE SAUCE

Steps:

• Process squash and onion in a food processor until finely chopped, about 1 minute.
• Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
• While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
• Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.

PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
• Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
• To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
• To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
• Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately.