Baked Penne With Squash And Goat Cheese Recipes

Steps:

• Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
• Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
• 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, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
• While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups 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, to taste. Garnish with Parmesan and serve.

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.

Steps:

• 1. Preheat the oven to 425°F.
• 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.
• 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.
• 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.
• 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.
• 6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.
• 7. Stir in the drained pasta, and remove the pan from the heat.
• 8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.

Steps:

• Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
• Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
• Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
• When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.