Best Whole Wheat Penne With Butternut Squash And Beet Greens Recipes

Whole-Wheat Penne with Butternut Squash and Beet Greens image

Provided by Martha Stewart

Number Of Ingredients 11

One 16-ounce package whole-wheat penne, or other pasta
2 tablespoons unsalted butter
1 onion, cut into slivers
1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch dice
8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch-thick slices
1/4 cup dry sherry
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 ounces low-fat goat cheese, crumbled

Steps:

Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.

Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g

Baked Whole Grain Penne with Fall Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1/3 cup walnut pieces
1/4 cup Italian parsley leaves
1/2 cup grated parmesan cheese
6 tablespoons butter
4 cups thickly sliced leeks (white and tender green parts)
6 cups large diced butternut squash, (1 1/2 to 2 pounds squash)
1/3 cup all-purpose flour
2 teaspoons minced fresh sage leaves
1 teaspoon freshly grated nutmeg
3 cups chicken broth
1 cup milk
Kosher salt and freshly ground black pepper
1 (13.25-ounce) package Whole Grain Penne
1 pound grated part-skim mozzarella

Steps:

Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

Butternut-Squash Pasta Sauce image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Steps:

Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.

Penne with Butternut Squash image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1 medium shallot or 1/2 small red onion, minced
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. 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. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
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.