Butternut Squash & Parsley Penne

Aired August 6, 2014


From Every Day with Rachael Ray, October 2013

1 1/2 pounds pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-size pieces 

1/4 cup EVOO, plus more for drizzling 
Salt and pepper 
Freshly grated or ground nutmeg 
1 pound whole-wheat or whole-grain penne rigate 
1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped 
4 large cloves garlic, minced 
1 piece (1 inch) fresh ginger, peeled, then grated or finely chopped 
1 chile pepper, such as Fresno or jalapeno, finely chopped, or 1 tsp. crush red pepper 
1 bunch scallions, whites and greens separated, each finely chopped 
1 cup chicken or vegetable stock 
A handful grated grana padano or parmigiano-reggiano cheese, plus more for garnish 
Preheat the oven to 475 degrees . On a baking sheet, drizzle the squash with some of the EVOO; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges, about 17 to 20 minutes. 
Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 cup of starchy cooking water. 
While the pasta is cooking, heat 1/4 cup EVOO in a large skillet , four turns of the pan, over medium-high. Add the parsley stems, garlic, ginger, chile and scallion whites; swirl 2 to 3 minutes. Add the stock and reduce heat to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine. Adjust the seasonings. 
Around the Web