Ingredients with Measurements:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound penne pasta
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large skillet or padella
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash with 2 tablespoons of olive oil, chopped sage, salt, and black pepper.
3. Spread the butternut squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4. Meanwhile, cook the penne pasta in a large pot of boiling salted water until al dente, according to package instructions.
5. Drain the pasta and reserve 1/2 cup of the pasta cooking water.
6. In a large skillet or padella, heat the remaining 2 tablespoons of olive oil over medium heat.
7. Add the roasted butternut squash and sauté for 2-3 minutes.
8. Add the cooked pasta and reserved pasta cooking water to the skillet and toss to combine.
9. Sprinkle with grated Parmesan cheese and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 475
Fat: 18g
Saturated Fat: 4g
Cholesterol: 11mg
Sodium: 660mg
Carbohydrates: 66g
Fiber: 6g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- You can use any type of pasta you prefer, such as fusilli, rigatoni, or farfalle.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- If you don't have fresh sage, you can use dried sage or substitute with rosemary or thyme.
Variations:
- Add some chopped walnuts or pecans for extra crunch.
- For a creamier sauce, add a splash of heavy cream or crème fraîche.
- You can also add some cooked chicken or sausage for a heartier meal.
Tips and tricks:
- To make peeling and cutting the butternut squash easier, you can microwave it for 2-3 minutes to soften the skin.
- Reserve some of the roasted butternut squash cubes to use as a garnish.
- If the pasta seems dry, add more pasta cooking water or olive oil to moisten it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pasta in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with reserved roasted butternut squash cubes and chopped fresh sage.
Garnishes:
Chopped fresh sage, grated Parmesan cheese, chopped walnuts or pecans.
Pairings:
This pasta dish pairs well with a crisp green salad and a glass of Chardonnay or Pinot Grigio.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side of sautéed spinach.
Troubleshooting advice:
- If the butternut squash is not tender after roasting, you can return it to the oven for a few more minutes.
- If the pasta is too dry, add more pasta cooking water or olive oil to moisten it.
- If the pasta is too salty, add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients. Store leftovers promptly in the refrigerator.
Food history:
Padella is an Italian word for a large, shallow skillet that is used for cooking pasta dishes. Butternut squash is a winter squash that originated in the Americas and was introduced to Europe in the 16th century.
Flavor profiles:
This pasta dish has a savory and slightly sweet flavor from the roasted butternut squash, with a hint of sage and Parmesan cheese.
Serving suggestions:
Serve this pasta dish as a main course for a cozy dinner at home or as a side dish for a holiday meal.
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Region: Italian