BAKED PENNE WITH SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
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.
CRANBERRY BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI RABE
This warm salad combines fall's best flavors and textures. Sweet sauteed squash, bitter broccoli rabe, and smoky bacon are irresistible partners for creamy cranberry beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.
- Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.
- Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.
- Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.
- Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.
ORECCHIETTE WITH PANCETTA, PUMPKIN, AND BROCCOLI RABE
Steps:
- Preheat oven to 375 degrees F.
- Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes. Remove from oven and reserve.
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.
- Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.
- Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.
- Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.
- Remove the pasta from the water and add to the pan with the pancetta and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the grated Parmigiana. Toss or stir vigorously.
- Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.
- Delicioso!!
BROCCOLI RABE AND BUTTERNUT SQUASH
Categories Onion Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Butternut Squash Fall Healthy Vegan Broccoli Rabe Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2.
Number Of Ingredients 5
Steps:
- With a vegetable peeler or paring knife peel squash. Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces.
- In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil. Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender. Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more.
BROCCOLI AND BUTTERNUT SQUASH CASSEROLE
A twist of Asian flavors. Everyone at the office always comments on how good this butternut squash casserole smells!
Provided by Elisa Stamm
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.
- Bake squash in the preheated oven until soft, about 1 hour.
- While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.
- Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.
Nutrition Facts : Calories 336 calories, Carbohydrate 57.3 g, Fat 10.6 g, Fiber 9.6 g, Protein 9 g, SaturatedFat 8.3 g, Sodium 488.2 mg, Sugar 7.6 g
BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP
Make and share this Broccoli Rabe, Butternut Squash, and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
- Bake at 450° for 25 minutes or until lightly browned. Set aside.
- Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
- Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
- Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 284.2, Fat 5.7, SaturatedFat 1.1, Sodium 1033, Carbohydrate 41.5, Fiber 10.4, Sugar 3.8, Protein 19.2
PENNE WITH CHICKEN, SQUASH, BROCCOLI RABE AND CARAMELIZED ONION
Categories Chicken Pasta Poultry Low Fat High Fiber Fall Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.
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SQUASH AND BROCCOLI RABE LASAGNA RECIPE | BON APPéTIT
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3.9/5 (340)Estimated Reading Time 4 minsServings 10-12
- Preheat oven to 400°. Place squash and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.
- Quickly blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1–2 minutes. Drain; briefly cool under running water. Squeeze out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.
- Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper. DO AHEAD Squash, broccoli rabe, and cheese mixture can be made 1 day ahead. Cover separately and chill.
- Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/8 teaspoon nutmeg and bay leaf.
PALEO BUTTERNUT SQUASH PASTA WITH BACON & BROCCOLI RABE …
From paleorunningmomma.com
5/5 (1)Category Lunch/DinnerCuisine Paleo &Amp, Whole30Total Time 1 hr
- Use your spiralizer to turn the long part of your butternut squash into noodles. I used a medium sized squash which made 2-3 servings. It will look like a ton of noodles, but they'll shrink when you roast them. Save the "bulb" of the butternut squash for another use, or discard.
- In a very large bowl, toss the noodles with the olive oil plus salt and pepper to taste. Do not completely omit the salt since it adds great flavor when roasting.
- Spread the noodles out as much as possible on the baking sheet and roast for 20 minutes, stir and spread out, and roast again for about 20 more minutes, until butternut squash is soft and browning.
BUTTERNUT SQUASH PASTA WITH SPICY GARLICKY BROCCOLI …
From inspiralized.com
Reviews 11Estimated Reading Time 4 minsServings 4Total Time 35 mins
- Preheat the oven to 400 degrees. Place the butternut squash noodles on a baking sheet and coat with cooking spray. Season with salt and pepper and bake for 8-10 minutes or until al dente. When done, divide noodles into bowls and set aside.
- While the butternut squash is cooking, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, red pepper flakes and broccoli rabe. Season with salt and pepper and cook for 3-5 minutes, tossing occasionally, or until broccoli rabe is wilted. You can do this in batches.
- Once the broccoli rabe is cooked, pour the chicken broth into the skillet and add the beans and oregano. Let cook for 5-10 minutes or until liquid is reduced by half.
- Remove the skillet from the heat, stir in the parmesan cheese and toss to combine. Divide the broccoli rabe mixture equally over the bowls of butternut squash noodles. Serve immediately.
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