Best Penne Pasta Quattro Formaggi Butternut Squash Recipes

PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH

PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH image

Yield 6 people

Number Of Ingredients 2

Ingredients

1 lb butternut squash
peeled and cut into large batons; 2 T olive oil (divided); 1 T chopped sage; 1 lb penne pasta; S&P; 3 T unsalted butter; 3 t ap flour; 2 c whole milk; 2 c heavy cream; 1 1/2 c grated fontina; 3/4 c blue; 1/2 c romano; 3/4 c parmigiano; 4 thick slices coarse country bread; olive oil; 1/2 c grated parmigiano; 1 T chopped sage; 2 T unsalted melted butter; S&P

Steps:

Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside. Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil. Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses. Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.

PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE

Penne Pasta Quattro Formaggi with Butternut Squash and Sage image

Number Of Ingredients 15

Ingredients

1 pound butternut squash, peeled and cut into large batons
4 tablespoon olive oil
1 tablespoon fresh sage
1 batches salt and pepper, freshly ground
1 pound penne pasta
5 tablespoon unsalted butter
3 tablespoon all purpose flour
2 cup whole milk
2 cup heavy cream
1.33 cup Fontina
.75 cup Point Reyes Original Blue, Maytag Blue, or other good-quality blue cheese
.5 cup Pecorino Romano - grated
1.25 cup Parmesan - grated
4 batch thick slices coarse country bread such as pain levain
1 tablespoon chopped fresh sage

Steps:

Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately.

PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE

Penne Pasta Quattro Formaggi with Butternut Squash and Sage image

How to make Penne Pasta Quattro Formaggi with Butternut Squash and Sage

Provided by @MakeItYours

Number Of Ingredients 26

Ingredients

With roasted butternut squash and sage mixed in to the pasta and cheese sauce, plus a sage-breadcrumb topping, this casserole from chef Mitch Rosenthal's book Cooking My Way Back Home has a delightful balance of textures.
Serves 6
Ingredients
1-pound piece butternut squash, peeled and cut into large batons
3 Tbsp. olive oil, divided
1 Tbsp. chopped fresh sage
Salt and freshly ground pepper
1 pound penne pasta
1 Tbsp. olive oil
For cheese sauce:
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups whole milk
2 cups heavy cream
11/3 cups grated Fontina
3/4 cup crumbled Point Reyes Original Blue, Maytag Blue, or other good-quality blue cheese
1/2 cup grated Pecorino Romano
3/4 cup grated Parmesan
Salt and freshly ground pepper
For topping:
4 thick slices coarse country bread such as pain levain
Few drops of olive oil
Salt and freshly ground pepper
1/2 cup grated Parmesan
1 Tbsp. chopped fresh sage
2 Tbsp. unsalted butter, melted

Steps:

Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately