Penne with Butternut Squash

Name: Penne with Butternut Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams cups diced peeled butternut squash (about; 340 grams cremini mushrooms, trimmed and sliced; 4 cloves garlic, minced; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 3 Tbsps fresh oregano; 57 grams cup grated parmesan cheese (about; 340 grams whole-wheat or multigrain penne; 4 servings Freshly ground pepper; 0 teaspoons red pepper flakes; 1 medium shallot or 1/2 small red onion, minced

Penne with Butternut Squash might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 20g of protein, 12g of fat, and a total of 497 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, pepper flakes, shallot or, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.

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Pasta

Water

Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes.

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Pepper

Squash

Salt

Transfer to a plate and set aside.

Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes.

Ingredients you will need

Mushrooms

Olive Oil

Pepper

Salt

Equipment you will use

Frying Pan

Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.

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Red Pepper Flakes

Shallot

Garlic

Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

Ingredients you will need

Salt And Pepper