Penne with Roasted Butternut Squash

Ingredients

• Squash

  Winter, butternut, raw

  454g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Salt

  Table

  1 ⅓ tbsp or 24g

• Penne Pasta

  Ragu

  16 oz or 454g

• Onions

  Raw

  1 large or 150g

• Parmigiano Reggiano Cheese

  Chunk Cheese - Kirkland Signature

  4 tbsp or 20g

• Parsley

  Raw

  2 tbsp or 8g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. 1. Preheat the oven to 425F. 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 saute 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.
2. 1. Preheat the oven to 425F.
3. 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.
4. 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.
5. 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.
6. 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.
7. 6. Add the squash puree and roasted squash cubes to the onion, and saute for 1 minute.
8. 7. Stir in the drained pasta, and remove the pan from the heat.
9. 8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.
10. Recipe by: Angelo Acquista (source: https://www.epicurious.com/recipes/food/views/penne-with-roasted-butternut-squash)

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