Penne Pasta Quattro Formaggi With Butternut Squash And Sage Recipes

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.

Steps:

• Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

Steps:

• Process squash and onion in a food processor until finely chopped, about 1 minute.
• Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
• While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
• Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.

Steps:

• Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside. Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil. Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses. Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.

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:

• Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
• Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
• To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
• To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
• Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately.