Best Penne With Butternut Squash And Goat Cheese Courtesy Giada D Recipes

Penne With Butternut Squash and Goat Cheese (Courtesy Giada D) image

Provided by Greatfull

Categories European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 (2 lb) butternut squash or 1 (2 lb) kombucha squash, peeled, seeded and cut into 3/4-inch chunks
1 onion, diced into 1/2-inch pieces
olive oil, for drizzling
kosher salt & freshly ground black pepper, to taste
1 cup goat cheese, crumbled
1 lb penne pasta
1 cup coursely chopped toasted walnuts
1 cup chopped fresh basil leaf
1/3 cup finely grated parmigiano-reggiano cheese

Steps:

1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper. Garnish with Parmesan and serve.
Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.

Baked Penne with Squash and Goat Cheese image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

1/2 cup panko breadcrumbs
2 tablespoons olive oil
1/4 teaspoon kosher salt
4 tablespoons (1/4 cup) unsalted butter
2 shallots, chopped
1/4 teaspoon red pepper flakes
2 teaspoons kosher salt, plus additional for the pasta water
1/4 cup all-purpose flour
4 cups whole milk
8 ounces goat cheese
1 1/2 cups shredded mozzarella
One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons
1 pound penne rigate pasta
1/2 cup freshly grated Parmesan
1 pound broccoli rabe, trimmed and chopped into 1-inch pieces

Steps:

For the topping: Preheat the oven to 400 degrees F.
Mix together the panko, olive oil and salt in a small bowl. Set aside.
For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.