PASTA WITH BUTTERNUT SQUASH AND MUSHROOMS
This fast and easy pasta is loaded with earthy mushrooms and sweet butternut squash.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in boiling hot water for 30 minutes. Drain and pat dry.
- 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.
- Chop the mushrooms. 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 the water evaporates and the mushrooms are crisp around the edges, about 5 to 8 minutes.
- Add the garlic, shallot, oregano 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. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.
MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY
Here's what you need: bacon, Italian sausage, red pepper flakes, medium yellow onion, garlic, mushroom blend, dry white wine, salt, pepper, spaghetti, grated parmesan cheese, pasta cooking water, fresh spinach
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 serving
Number Of Ingredients 13
Steps:
- Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
- Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
- In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
- Add the garlic and sauté for 2 minutes, until fragrant.
- Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
- Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
- Add the spaghetti and sausage mixture and toss to combine.
- Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
- Enjoy!
Nutrition Facts : Calories 996 calories, Carbohydrate 99 grams, Fat 43 grams, Fiber 6 grams, Protein 49 grams, Sugar 7 grams
SMOKED SAUSAGE AND BUTTERNUT SQUASH PASTA
In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a butternut squash pasta with smoked sausage that will soon become a go-to comfort dish.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain.
- Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
- Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
- Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.
Nutrition Facts : Calories 720.7 calories, Carbohydrate 62.5 g, Cholesterol 98.8 mg, Fat 44.1 g, Fiber 5.8 g, Protein 24 g, SaturatedFat 20.2 g, Sodium 1073.4 mg, Sugar 6.4 g
PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER
Whether you're after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that's glossed with nutty, sage-spiked butter and Parmesan. It's inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn - the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you're looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
- Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
- In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
- While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
- When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
- Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 33 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 842 milligrams, Sugar 5 grams, TransFat 1 gram
BUTTERNUT SQUASH PASTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
- Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
- Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
- Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
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
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.
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