Name: Penne with Butternut Squash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Justin Walker

Courtesy of Food Network Magazine

Penne with Butternut Squash

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