Whole Wheat Penne With Butternut Squash And Beet Greens Best Recipes

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PENNE WITH BUTTERNUT SQUASH

2016-11-16



Penne with Butternut Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

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.

WHOLE-WHEAT PENNE WITH BUTTERNUT SQUASH AND BEET GREENS

2011-02-09



Whole-Wheat Penne with Butternut Squash and Beet Greens image

Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 11

Ingredients:

  • One 16-ounce package whole-wheat penne, or other pasta
  • 2 tablespoons unsalted butter
  • 1 onion, cut into slivers
  • 1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch dice
  • 8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch-thick slices
  • 1/4 cup dry sherry
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 ounces low-fat goat cheese, crumbled

Steps:

  • Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
  • Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.

Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC

2013-03-13



Rosemary Roasted Butternut Squash and Beets With Garlic image

NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.

Provided by KerfuffleUponWincle

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients:

  • 2 cups butternut squash (or pumpkin cut into about TWO-bite-size pieces)
  • 3 beets (cleaned and cut into ONE-bite-size pieces)
  • 1 medium onion (sliced into slivers)
  • 2 garlic cloves (minced)
  • 1 tablespoon fresh rosemary (minced)
  • salt and pepper
  • 4 tablespoons butter (melted)

Steps:

  • Preheat oven to 400F degrees.
  • In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
  • Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2

Top Asked Questions

  1. How long to cook butternut squash and beets?
    DIRECTIONS Preheat oven to 400F degrees. In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.
  2. How to cook squash and pasta in a pan?
    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.
  3. What to do with butternut squash?
    Be the first to rate & review! This roasted whole butternut squash is super easy with just enough salinity: The sea salt adds a nice, briny bite to the butternut squash’s mellow sweetness. It’s great on its own, but also works as a building block for another recipe, like pureed soup, pizza, or a harvest salad.
  4. Is butternut squash good for weight loss?
    STUFFED BUTTERNUT SQUASH. We suggest going light on the cheese and heavier on the green stuff. After all, it’s made from one of the few foods that can aid in rapid weight loss, lower blood pressure, spot reduce stomach fat, banish bloat, and quell hunger pangs.

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