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Penne and Roasted Butternut Squash with Sage and Chevre |
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| Category: | Entrées |
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| Source: | Erin Nicosia (Sayville, NY) |
| Description: | From Harvest Cookbook: Country Comfort by Monica Musetti-Carlin and Mary Elizabeth Roarke, published by Hatherleigh Press. |
| Number of Servings: | Serves 4-6 |
| Ingredients: | 1 medium butternut squash, peeled and cubed into bite-size pieces 1 small bunch fresh sage, chopped 2 cloves garlic, minced 4½ ounces chevre, crumbled and at room temperature 1 pound pasta Extra virgin olive oil to taste Salt and freshly ground pepper to taste Freshly grated nutmeg to taste |
| Directions: | Directions: In a bowl, toss the butternut squash with some extra virgin olive oil, salt, pepper, sage, garlic, and nutmeg. Begin boiling some water for the pasta. Roast the squash in a 400˚F oven, tossing once or twice until golden brown and the edges start to crisp (about 30 to 40 minutes). Cook the penne (or pasta of your choice; orecchiette is great for this too) in salted water until al dente and drain. Toss the hot pasta with the squash mixture and top with chevre. Serve immediately. |
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