WEEKDAYS 1e|12c|p

Derek's Butternut Squash Pasta

Thanksgiving Butternut Squash Pasta Derek
Simple Butternut Squash Pasta
skill level
Toss roasted squash and goat cheese in with some penne and the result is an easy, delicious weeknight dinner.
  • 1 butternut squash (cut into 1/2-inch dice)
  • 1 Spanish onion (small diced)
  • 1 pound penne pasta
  • 2 tablespoons butter
  • 1 cup smoked mozzarella (grated)
  • 1/2 cup Parmigiano-Reggiano
  • 1/2 cup hazelnuts (toasted)
  • 1/3 cup bread crumbs (large)
  • 1/4 cup flat leaf parsley (chopped)
  • 1 tablespoon chili flake plus more to taste
  • olive oil
  • salt and pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat an oven to 400 degrees F.
  • 2
    4 tablespoons olive oil
    1 butternut squash (cut into 1/2-inch dice)
    salt and pepper
    In a large mixing bowl, toss the butternut squash with 4 tablespoons of olive oil and season with salt and pepper.
  • 3
    Cook in the oven for about 40 minutes, or until a knife easily pierces through the squash. Remove squash from the oven.
  • 4
    Bring a large pot of water to a boil and season generously with salt.
  • 5
    1 pound penne pasta
    Cook pasta 1 minute less than the packaged instructions.
  • 6
    3 tablespoons olive oil
    1 Spanish onion (small diced)
    salt and pepper
    Chili Flakes
    In a large saute pan over medium high heat, add 3 tablespoons of olive oil. Once hot, toss in the onion. Season with salt and pepper and a pinch of chili flake.
  • 7
    2 tablespoons butter
    1/2 cup hazelnuts (toasted and rough chopped)
    Once the onions are soft, add the butternut squash, the hazelnuts and about 1/2 cup of the pasta water. Add the butter and swirl the pan to emulsify. Once the mixture has reduced into a creamy sauce, add the pasta.
  • 8
    1 cup smoked mozzarella (grated)
    Off the heat, toss in the smoked mozzarella.
  • 9
    Olive Oil
    Drizzle in olive oil and toss to coat evenly.
  • 10
    1/3 cup bread crumbs (large)
    1/4 cup flat leaf parsley (chopped)
    chili flake (optional)
    1/2 cup Parmigiano-Reggiano
    In a medium sized bowl, combine the parsley, bread crumbs and Parmigiano. Add more chili flake if you like spice.
  • 11
    Plate and top with the bread crumb mixture.

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