WEEKDAYS 1e|12c|p

Derek's Butternut Squash Pasta

Thanksgiving Butternut Squash Pasta Derek
Simple Butternut Squash Pasta
skill level
Easy
time
60-120min
servings
6
cost
$
Toss roasted squash and goat cheese in with some penne and the result is an easy, delicious weeknight dinner.
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ingredients
  • 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
    Salt
    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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