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Derek's Butternut Squash Pasta

Thanksgiving Butternut Squash Pasta Derek
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Simple Butternut Squash Pasta
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by : Derek Wong, adapted by Mario Batali
Toss roasted squash and goat cheese in with some penne and the result is an easy, delicious weeknight dinner.
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things you'll need.
ingredients
  • 1 butternut squash (cut into 1/2-inch dice)
  • 1 Spanish onion (small diced)
  • 1 pound penne pasta
  • 2 tablespoons butter
  • 1 cup smoked mozzarella (grated)
  • 1/2 cup Parmigiano-Reggiano
  • 1/2 cup hazelnuts (toasted)
  • 1/3 cup bread crumbs (large)
  • 1/4 cup flat leaf parsley (chopped)
  • 1 tablespoon chili flake plus more to taste
  • olive oil
  • salt and pepper to taste
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients   
    instructions Preheat an oven to 400 degrees F.
  • step 2
    ingredients 4 tablespoons olive oil
    1 butternut squash (cut into 1/2-inch dice)
    salt and pepper
    instructions In a large mixing bowl, toss the butternut squash with 4 tablespoons of olive oil and season with salt and pepper.
  • step 3
    ingredients   
    instructions Cook in the oven for about 40 minutes, or until a knife easily pierces through the squash. Remove squash from the oven.
  • step 4
    ingredients Salt
    instructions Bring a large pot of water to a boil and season generously with salt.
  • step 5
    ingredients 1 pound penne pasta
    instructions Cook pasta 1 minute less than the packaged instructions.
  • step 6
    ingredients 3 tablespoons olive oil
    1 Spanish onion (small diced)
    salt and pepper
    Chili Flakes
    instructions In a large saute pan over medium high heat, add 3 tablespoons of olive oil. Once hot, toss in the onion. Season with salt and pepper and a pinch of chili flake.
  • step 7
    ingredients 2 tablespoons butter
    1/2 cup hazelnuts (toasted and rough chopped)
    instructions Once the onions are soft, add the butternut squash, the hazelnuts and about 1/2 cup of the pasta water. Add the butter and swirl the pan to emulsify. Once the mixture has reduced into a creamy sauce, add the pasta.
  • step 8
    ingredients 1 cup smoked mozzarella (grated)
    instructions Off the heat, toss in the smoked mozzarella.
  • step 9
    ingredients Olive Oil
    instructions Drizzle in olive oil and toss to coat evenly.
  • step 10
    ingredients 1/3 cup bread crumbs (large)
    1/4 cup flat leaf parsley (chopped)
    chili flake (optional)
    1/2 cup Parmigiano-Reggiano
    instructions In a medium sized bowl, combine the parsley, bread crumbs and Parmigiano. Add more chili flake if you like spice.
  • step 11
    ingredients   
    instructions Plate and top with the bread crumb mixture.
  • print recipe 
 

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