Ingredients
6 servings
Step 1
1. Preheat the oven to 425°F.
Step 2
2. Toss the squash cubes in a bowl with 1 tablespoon of the oil and 1/2 teaspoon of the salt (if using) and mix well. Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft. Increase the oven temperature to broil and broil the squash for 2 minutes more.
Step 3
3. When the squash is almost done, bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente. Reserve 1/3 cup of the cooking water and drain the pasta.
Step 4
4. Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth. It should have the consistency of tomato sauce.
Step 5
5. Put 2 tablespoons of the oil in a large pan over low heat. Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened.
Step 6
6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.
Step 7
7. Stir in the drained pasta, and remove the pan from the heat.
Step 8
8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.
Reprinted with permission from William Morrow Cookbooks.
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Reviews (13)
Back to Top咩。我喜欢这道菜的想法,但它没有deliver. The taste was rather bland, so I added a bit more parmesan, but it did not do the trick. Perhaps carmelized onions would help amp up the flavor. If I try it again...
miriamg
New Jersey
6/11/2019
My wife and I enjoyed this recipe very much. We've prepared it twice, once as described (which was very nice) and once with a few easy additions. For those who found the recipe too bland, may I suggest a few things you can do with this to take it from a nice meal into the stratosphere of culinary delights? Since this was going to be a main course I wanted to add some protein, so I chopped some raw walnuts and toasted them in a medium-hot dry pan until fragrant and reserved to add at the final stage. I substituted shallots for the onion and after they began to soften in the frying pan I threw in some fresh chopped sage. It's an herb that pairs really well with squash and its fragrance is brought out with a little sautéing. I added a bit of chicken broth concentrate to the reserved 1/3 cup of pasta water and lastly I threw a pat of butter into the final sauce as it warmed. With these simple additions you will have a pasta dish good enough for a fancy restaurant. It would pair well with a Chardonnay.
jonsmall5060
Rhode Island
9/24/2018
I made some modifications based on preference. Roasted the chopped onion with the squash and then pureed all of the squash and onions together, along with some cumin, cayenne, paprika, nutmeg, salt, and pepper. What I ended up with was pasta and a smooth butternut sauce, to which I added parmesan, some fresh mint, and chopped, toasted hazelnuts. Great for a light yet filling fall meal.
haneye
Seattle, WA
6/4/2017
I went back more than once to read the recipe before posting this review just to make sure I had not ommited some ingredient... I cannot believe how terribly bland this dish turned out! We love butternut squash and pasta but not even that can make me like it! I followed the recipe step by step, roasted the squash, broiled it, did everything and .... what a dissapointment. I would like to hear some helpful opinion on what could have gone wrong! This doesn't happen often with recipes in Epicurious! :(
agruel
San Diego, CA
3/22/2017
i made this according to the recipe and it was delicious. IMHO more sauce would have made this a much heavier dish than it should be.
Anonymous
San Francisco
2/7/2017
I made this with some leftover butternut squash that I had. I roasted the squash, but didn't broil it. I did add thinly sliced mushrooms that needed to be used. I also added sage to the vegetables. I think that made this recipe great. Butternut squash and sage go so well together and it was the spice.flavor this dish needed.
michellfca
San Francisco, CA
2/2/2017
Really good. I added about 1-2 tablespoons of cooking cream to the sauce. Rich dish with great flavours. Don't forget to season at each stage.
canook
Montreal, Canada
10/30/2016
I (for once) followed the recipe pretty closely, but skipped broiling the squash after roasting, and added 8oz mushrooms to the saute. Family found it tasty, but the amount of sauce was much too small for a pound of penne, so I nearly doubled the sauce. Next time would probably add some kind of nuts (walnut, pecan, or pine), and Wannacook79's suggestion of goat cheese appeals to me.
mawrter
Maryland
11/29/2015
I followed the recipe with the exception of the amount of pasta. I used about 10 oz. (dry measure) of whole wheat penne pasta which was absolutely perfect. Chopped the squash into 1/2 inch cubes. Used a red onion. It was absolutely delicious!!!
dee813
Clayton, CA
11/25/2015
这是很好的。我跟着exactl的秘诀y, except that I got a pre-cut package of squash that was 20 oz, so I had 25% more squash. I like really rich food, so when I make this again I may even increase the sauce to pasta ratio. I think goat cheese and pine nuts would also be decadent additions. But like I said, it was delicious as is, and the hubby and toddlers agreed!
wannabecook79
11/23/2015
Very tasty. Loved the simplicity of the recipe. The black pepper and the parsley are very important and add dimension to the otherwise simple dish. Served with salad with toasted almonds.
jo2000cute
Cumberland, B.C.
11/18/2015
I felt it was very bland. Need more spices. Next time I will add sage and brown butter.
kaiolivia
Jackson, MI
11/17/2015
This dish is really tasty, I would love to pair it with some more protein. I made it for dinner and my roommate who is a vegetarian really enjoyed it! I hope it's just as good as a leftover. Also, the portion is perfect.
natalee_cifuentes
Hartford, CT
11/11/2015
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