I bought a butternut squash last week. We made butternut squash soup a couple of times last winter and when I saw them at the store I got excited about soup. Well, the weather has warmed up since then and I decided it wasn’t soup weather but knew we needed to cook our squash soon. So, I got on Pinterest today and found a new recipe to try!
Butternut Squash Penne from Cookstr
- 1 Butternut Squash, peeled and seeded
- 1 Red Onion, cut into eighths
- 3 T. Olive Oil
- 2 T. Balsamic Vinegar
- Salt and Pepper
- 2 Garlic Cloves, minced
- 1 lb Dried Penne Pasta
- 1 c. Shredded Gruyere
- 1/3 c. Creme Fraiche
- 1 T. Chopped Sage
- Freshly Grated Parmesan, to serve
- Preheat the oven to 375°F.
- Peel the squash and cut into 1 inch squares.
- Toss the squash, onion, olive oil, and balsamic vinegar in a roasting pan.
- Season with salt and pepper.
- Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.
- While that is roasting, cook the pasta in a large saucepan of salted water over high heat until al dente.
- Drain the pasta and return to the sauce pan.
- Add the roasted vegetables, gruyere, creme fraiche, and sage. Stir.
- Season with salt and pepper. Serve with olive oil and parmesan cheese passed on the side.
It was VERY tasty and very filling. A unique combination of flavors. It tickled every part of the palate!
2 new recipes down, 18 to go!