Pastazotto with butternut squash
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 296, total fat 12 G., saturated fats 5 G., proteins 9 G., carbohydrates 35 G., fiber 3 G., cholesterol 19 mg, sodium 476 mg, sugar 3 G.
Serving size: 1 of 14 servings
Calories 296, total fat 12 G., saturated fats 5 G., proteins 9 G., carbohydrates 35 G., fiber 3 G., cholesterol 19 mg, sodium 476 mg, sugar 3 G.
Don't wait for the pasta water to boil; cook it like a risotto! The penne pasta is simmered, absorbing the chicken broth in small portions until fully cooked. The finishing touch is roasted butternut squash pieces, sage, and grated Parmesan. This cooking method ensures your pasta won't overcook, and will turn out crisp and elastic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg butternut squash, peeled and cut into 2 cm cubes.
- 4 tbsp. l. olive oil
- 6 tablespoons butter, diced
- 10 whole sage leaves + 1 tbsp chopped fresh sage
- Half a small onion, finely chopped
- 450 g penne pasta
- 1.5 cups dry white wine
- 3.5 cups lightly salted chicken broth
- 3/4 tbsp. grated parmesan
- 1/4 cup chopped toasted walnuts (optional)
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Recipes with similar ingredients: butternut squash, penne pasta, Parmesan cheese, white wine, walnuts, sage
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Toss butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste on a baking sheet and roast, stirring once, until tender and golden brown, about 30 minutes.
- Meanwhile, in a large heavy-bottomed saucepan, heat the butter and the remaining 2 tablespoons olive oil over medium-high heat until melted. Add the whole sage leaves and cook until crisp but still bright green, 3 minutes. Transfer with tongs to a paper towel-lined plate.
- Add the onion to the pan and cook, stirring frequently to prevent burning, until the onion is soft and fragrant, 3-5 minutes. Add the pasta and toss to coat with the oil and onion. Cook the pasta in the pan, stirring frequently, until golden brown in spots, about 4 minutes.
- Pour in the wine and cook, stirring frequently, until the liquid is absorbed, about 5 minutes. Add 1 cup of broth and cook, stirring frequently, until completely absorbed, about 5 minutes. Repeat 2 more times, until all the broth is absorbed and the pasta is cooked al dente.
- Add the pumpkin, chopped sage, Parmesan, 1.5 tablespoons of salt, and a pinch of freshly ground black pepper and toss to combine. Sprinkle the pasta with the fried sage leaves and walnuts, if using.
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