Butternut Squash Penne With Chicken Bacon And Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PENNE WITH BUTTERNUT SQUASH AND PANCETTA

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Penne with Butternut Squash and Pancetta image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
  • Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.

Kosher salt
8 ounces penne
1 small butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh marjoram
1/4 cup grated parmesan cheese

PENNE WITH BUTTERNUT SQUASH

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Penne with Butternut Squash image

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.

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

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12



Spicy Butternut Squash Pasta With Spinach image

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE

This pasta is like a fall-inspired carbonara but without the egg base. Instead the dish gets richness from goat cheese and a touch of cream. Sweet roasted butternut squash, fried sage leaves and crisp bacon round out this decadent, creamy pasta.

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Roasted Butternut Squash Pasta with Bacon and Crispy Sage image

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
  • Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
  • Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
  • Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
  • Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
  • Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
  • Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.

5 cups diced peeled and seeded butternut squash
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
9 slices thick-cut bacon, cut into 1/2-inch-long strips
1 pound linguine
1/2 cup sage leaves
2 garlic cloves, grated or minced
8 ounces soft goat cheese, at room temperature
1/2 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for garnish
1 tablespoon Dijon mustard
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon cayenne pepper

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that's flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don't have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

Provided by Yossy Arefi

Categories     pastas, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Butternut Squash Pasta With Bacon and Parmesan image

Steps:

  • Set a rack in the center of the oven and heat to 375 degrees.
  • Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
  • While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
  • After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
  • Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
  • Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
  • When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
  • Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
  • Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
3 tablespoons olive oil
Pinch of red-pepper flakes
Kosher salt and black pepper
1 medium red onion, cut into 1-inch dice
5 slices thick-cut bacon (about 5 ounces)
12 ounces short, twisty pasta, like campanelle or cavatappi
3/4 cup finely grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

BUTTERNUT & BACON FUSILLI

This easy pasta dish with pancetta, butternut squash and spinach makes a healthy weeknight dinner. Fresh rosemary adds extra flavour

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta

Time 1h

Number Of Ingredients 9



Butternut & bacon fusilli image

Steps:

  • Tip the pancetta into a large frying pan set over a medium heat and cook for 5-8 mins until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for 25 mins, stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.
  • Bring a large pan of salted water to the boil 15 mins before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.

Nutrition Facts : Calories 442 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium

½ x 160g pack pancetta di cubetti
1 ½ tbsp olive oil
750g butternut squash , deseeded and cut into 2cm cubes
2 rosemary sprigs, leaves finely chopped
¼ tsp chilli flakes
3 garlic cloves , finely chopped
350g fusilli bucati (or fusilli)
100g young leaf spinach , roughly chopped
grated parmesan , to serve

More about "butternut squash penne with chicken bacon and spinach recipes"

ONE-PAN BUTTERNUT SQUASH PENNE | CHEW OUT LOUD
Web Nov 3, 2020 3 cups fresh baby spinach leaves 1 ½ cup freshly grated Parmesan cheese Instructions In a very large, deep skillet, …
From chewoutloud.com
5/5 (14)
Calories 482 per serving
Category Dinner, Main Dish
  • In a very large, deep skillet, heat oil until hot. Add onion, garlic, and a dash of salt and pepper. Stir over medium heat for 30 seconds. Add chicken broth, cover, and bring to boil. Immediately add pasta and lower heat to simmer. Simmer covered, about 8 minutes, stirring occasionally to keep pasta separated.
  • Stir in butternut squash and simmer 6 minutes longer or until both the pasta and squash are tender. If needed, add a bit more broth to keep pasta loose and “brothy.” Add chicken and stir to warm through.
  • Turn heat off and stir in the spinach just until spinach is wilted. Add salt and pepper to taste, if needed. Stir in 1 cup of Parmesan cheese. Divide into bowls and sprinkle with remaining Parmesan for topping. Serve immediately.
one-pan-butternut-squash-penne-chew-out-loud image


EASY BUTTERNUT SQUASH PASTA RECIPE - MAMAGOURMAND
Web Oct 1, 2019 Heat a large ovenproof skillet over medium heat. Add the bacon and cook about 3 minutes, or until about halfway cooked. Stir in …
From mamagourmand.com
4.8/5 (6)
Total Time 1 hr 5 mins
Category Dinner
Calories 493 per serving
  • Heat a large ovenproof skillet over medium heat. Add the bacon and cook about 3 minutes, or until about halfway cooked. Add onions and continue cooking until bacon is crisp and onions are soft and translucent, about 4-5 minutes longer. Add garlic and sauté 30 seconds longer.
  • Add the thyme, cubed squash, and salt. Stir to combine and coat squash in bacon drippings. Slowly pour in broth, scraping the bottom of pan with a silicone spoon to loosen all the browned bits. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 10 minutes or until squash is fork tender.
  • While squash is cooking, add pasta to boiling water and cook according to the directions for al dente. If you are using gluten free pasta, cook it 5 minutes less than the package calls for al dente. It should be firm and a little crunchy. Drain and set aside.
easy-butternut-squash-pasta-recipe-mamagourmand image


21 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER
Web Feb 3, 2022 Instant Pot Chicken Tagine with Butternut Squash and Spinach View Recipe Use your trusty multicooker to make this Moroccan-inspired dinner with butternut squash, chicken thighs, spinach, and …
From allrecipes.com
21-chicken-and-spinach-recipes-to-try-for-dinner image


ROASTED BUTTERNUT SQUASH AND BACON PASTA RECIPE
Web 3 cups (1-inch) cubed peeled butternut squash. Cooking spray. 6 sweet hickory-smoked bacon slices (raw) 1 cup thinly sliced shallots. 8 ounces uncooked mini penne (tube-shaped pasta) ¼ cup all-purpose flour. 2 …
From myrecipes.com
roasted-butternut-squash-and-bacon-pasta image


CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN …
Web Feb 9, 2018 Add ⅓ of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat. In the meantime …
From juliasalbum.com
4.8/5 (655)
Calories 1149 per serving
Category Main Course


CHICKEN, BACON AND BUTTERNUT SQUASH PIE RECIPE - BBC FOOD
Web Method. For the dough, combine the turmeric, flour and salt in a large bowl and add enough water to bring the dough together (approximately 330ml/11fl oz water). Add the olive oil …
From bbc.co.uk


BEST CHEESY BACON BUTTERNUT SQUASH RECIPE - DELISH
Web Sep 20, 2019 Step 1 Preheat oven to to 425°. In a large ovenproof skillet (or in a large baking dish), toss butternut squash with olive oil, garlic and thyme. Season with salt …
From delish.com


PASTA WITH SMOKED BACON, BUTTERNUT SQUASH AND SPINACH
Web Remove bacon and drain on paper towels. Leave drippings in the pan and add butter. Heat until butter is melted; add onions and cook, stirring often until brown and caramelized. (I …
From tastykitchen.com


MARY BERRY'S BUTTERNUT SQUASH WITH SPINACH AND BACON RECIPE
Web Sep 20, 2019 Scoop out some of the cooked squash, leaving a 2cm (3⁄4in) border inside each squash case, and stir into the spinach mixture. Spoon the mixture into the squash …
From goodto.com


STUFFED BUTTERNUT SQUASH WITH SPINACH, BACON, AND CHEESE
Web Dec 19, 2021 Divide the spinach, bacon, and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the chopped cooked bacon. Bake …
From juliasalbum.com


CHICKEN, BACON AND BUTTERNUT SQUASH PIE RECIPE | PBS FOOD
Web Toss the butternut squash in a little of the oil on a roasting tin and bake until just tender (about 30 minutes). In a frying pan, heat the butter and remaining olive oil. When hot, fry …
From pbs.org


PASTA WITH BUTTERNUT SQUASH, BACON, AND BROWN BUTTER - SIMPLY …
Web Sep 26, 2022 Roast the squash: On a rimmed baking sheet, combine the squash with olive oil, salt, and pepper on a rimmed baking sheet, and toss to coat. Roast for 20 …
From simplyrecipes.com


15 BEST PENNE PASTA RECIPES - WHAT TO MAKE WITH PENNE PASTA
Web Apr 19, 2023 Penne is also a great noodle to use in place of rigatoni, ziti, or other pasta recipes that have a cylindrical shape. Looking for some Italian dinner inspiration? Try the …
From thepioneerwoman.com


BACON AND BUTTERNUT PASTA RECIPE | MYRECIPES
Web Ingredients. 5 cups (1/2-inch) cubed peeled butternut squash. 1 tablespoon olive oil. Cooking spray. 12 ounces uncooked ziti (short tube-shaped pasta), campanile, or other …
From myrecipes.com


BUTTERNUT SQUASH PENNE WITH CHICKEN AND FRIED SAGE
Web Once hot, toss in the sage (cut into thin strips) and fry, carefully turning, until crispy. Remove with a slotted spoon and immediately sprinkle with sea salt. Set aside. To the same …
From parsnipsandpastries.com


50 EASY PENNE PASTA RECIPES TO MAKE FOR DINNER - PARADE
Web Apr 28, 2023 Related: The Best TikTok Pasta Recipes The variety of pasta I especially like using in recipes is penne pasta though, and these 50 best penne pasta recipes prove …
From parade.com


SQUASH & BACON PENNE GRATIN | CANADIAN LIVING
Web Method. Preheat oven to 400°F. On baking sheet, combine squash and oil; season with salt and pepper. Arrange squash in single layer and bake until tender but still slightly firm, …
From canadianliving.com


SKILLET BUTTERNUT SQUASH, SAUSAGE AND PENNE PASTA - MEL'S KITCHEN …
Web Nov 16, 2020 5 ½ cups low-sodium chicken broth 12 ounces penne pasta 3 cups peeled and diced butternut squash 3 cups coarsely chopped fresh baby spinach 2 large sage …
From melskitchencafe.com


Related Search