Roasted Butternut Penne Recipe

Publisher Photo
My bumper crop of winter squash inspired me to toss it into a rich, creamy pasta dish. The meatless main course blends restaurant elegance with home-cooked convenience.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 1/2 pound uncooked penne pasta
  • 2 cups cubed peeled butternut squash
  • 2 shallots, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half cream
  • 3/4 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup coarsely chopped pistachios

Nutritional Facts

1-1/2 cups equals 541 calories, 25 g fat (13 g saturated fat), 65 mg cholesterol, 609 mg sodium, 60 g carbohydrate, 5 g fiber, 17 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, place squash and shallots in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with 1/4 teaspoon salt and pepper. Toss to coat.
  2. Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. When cool enough to handle, finely chop shallots.
  3. In a small saucepan, combine cream and sour cream. Bring to a gentle boil. Remove from the heat. Stir in the cheese, cayenne and remaining salt.
  4. Drain pasta; transfer to a large bowl. Add sauce mixture and roasted vegetables; toss to combine. Sprinkle with pistachios. Yield: 4 servings.
Originally published as Roasted Butternut Penne in Taste of Home Christmas Annual Annual 2013, p60

Nutritional Facts

1-1/2 cups equals 541 calories, 25 g fat (13 g saturated fat), 65 mg cholesterol, 609 mg sodium, 60 g carbohydrate, 5 g fiber, 17 g protein.

Reviews for Roasted Butternut Penne

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 13, 2014

"For the amount of work involved and fat content, it had better be tasty. It looked pretty, but even with bold blue cheese the flavor was mediocre. Without a flavor punch, the cayenne adds unnecessary heat. I'd rather eat the roasted squash by itself."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT