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Butternut Squash & Parsley Penne

Serves 4

Originally aired

INGREDIENTS
  • 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 

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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