ROASTED BUTTERNUT PENNE

Roasted Butternut Penne image

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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Previous Next

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

Steps:

Cook pasta according to package directions. Meanwhile, place squash and shallots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 1/4 teaspoon salt and pepper. Toss to coat., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. When cool enough to handle, finely chop shallots., 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., Drain pasta; transfer to a large bowl. Add sauce mixture and roasted vegetables; toss to combine. Sprinkle with pistachios.

Nutrition Facts : Calories 541 calories, Fat 25g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 609mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 5g fiber), Protein 17g protein.