Best Roasted Butternut Penne Recipes

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 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.

PENNE WITH POINT REYES ORIGINAL BLUE, ROASTED BUTTERNUT SQUASH AND SPINACH

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.)
• Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat.
• Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese.

PENNE WITH ROASTED BUTTERNUT SQUASH, KALE, AND CREAMY SAGE SAUCE

Steps:

• Preheat oven to 450. Peel the squash, remove the seeds, and chop into 1" cubes and place on large baking sheet. On a separate baking sheet, place onion chunks (roughly 1" pieces). Drizzle olive oil over the 2 trays of vegetables and sprinkle liberally with salt and pepper. Mix until well coated, then place in the oven on separate racks. Cook until tender and caramelized, stirring once, about 30 min. While vegetables roast, set a large pot of water to boil for the pasta. When boiling, add pasta and cook as per instructions on box. Creamy Garlic Sage Sauce: As the pasta water heats, start your sauce. Finely chop the sage leaves and mince the garlic. Heat a few tbsp of olive oil and 1 tbsp butter in a saucepan over medium heat. When bubbly, add sage and saute about 3 min, stirring occasionally. Add garlic and continue to cook, stirring regularly, until garlic is fragrant and softened (about 2 min more). Gradually stir in 1/4 c. flour and cook the roux, stirring frequently, about 2 minutes. Gradually add the stock, stirring to incorporate, until smooth. If sauce is too thick, add water a few tbsp at a time until you reach the desired consistency. Add lemon zest and salt to taste. Reduce heat to low, adjust seasoning, add cream (if using) and set aside. Once the pasta is done, re-use the pasta pot for the kale. Add about 2 cups of water, salt liberally, and place over high heat. When water boils, add chopped kale and cook, stirring occasionally until tender, about 4 minutes. Stir together pasta, squash, onion, kale, and sauce. Serve immediately.

ROASTED BUTTERNUT PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, place squash and shallots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 1/4 teaspoon salt and pepper. Toss to coat., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. When cool enough to handle, finely chop shallots., In a small saucepan, combine cream and sour cream. Bring to a gentle boil. Remove from the heat. Stir in the cheese, cayenne and remaining salt., Drain pasta; transfer to a large bowl. Add sauce mixture and roasted vegetables; toss to combine. Sprinkle with pistachios.

ROSEMARY ROASTED CHICKEN THIGHS WITH BUTTERNUT BAKED PENNE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet tightly with foil.
• Toss the chicken and squash with 2 tablespoons of the olive oil, 1 tablespoon of the rosemary and the garlic on the prepared baking sheet. Sprinkle with salt and pepper. Spread in a single layer with the chicken skin-side up. Roast until the chicken is cooked through and the squash is tender, about 30 minutes.
• Meanwhile, cook the pasta in boiling salted water until al dente, about 10 minutes. Drain the pasta, then toss with the remaining 1 tablespoon olive oil and 1 tablespoon rosemary, the cheese and cream and season with pepper. Add the chicken and squash and toss, then transfer to a 9- by 13-inch baking dish. Arrange the chicken on top with skin-side up and bake until the cheese is melted, 12 to 15 minutes. Serve with lemon wedges.
• Yield: 6 servings
• Active Time: 25 minutes
• Total Time: 1 hour 25 minutes
• Ease of preparation: easy