Autumn Squash Pasta

Got extra baked/roasted squash and don't know what to do with it? Make a yummie casserole



8 servings



3 lbs. Acorn squash or
Butternut squash
1 lb. Penne pasta
1/2 cup Olive oil
2 tbsp. Unsalted butter
2 lg. Leeks Cleaned and Coarsely Chopped
1/2 sm. Onion chopped
1 Garlic Clove Coarsely Chopped
1/2 tbsp. Coarse Sea Salt to taste
Black pepper Freshly Milled
1/2 cup Dry white wine or
1/2 cup Parmesan cheese grated
1 tbsp. Fresh Italian parsley chopped


Preheat the oven to 350? F.

Cut the squash in half; scoop out and discard the seeds.

Place the squash, cut side down, in 1 inch of water in a 13- by 9-inch glass backing dish.

Bake for 45 to 50 minutes, until tender.

Set aside just until cool enough to handle, then scoop the squash from the shells.

While the squash is cooling, cook the pasta in boiling salted water for 2 to 3 minutes less than the cooking time on the package; drain and set aside.

Heat the oil and butter in a large pot over low heat.

Add the leeks, onion, garlic, sea salt, and pepper. Saute` until the onion is translucent and the leeks have become pliable, making sure the garlic does not burn.

Add the Squash and wine, stirring until a thick sauce forms.

Fold in the cooked pasta; taste and adjust the seasonings.

Spoon into the same glass backing dish; sprinkle with the cheese.

Bake for 20 to 30 minutes, until the cheese browns; sprinkle with the parsely and serve hot.

Author's Comments

This recipie is from[1], I got it in my Full Circle Farm's produce box.


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