MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Butternut Squash w/Penne Rigate
Categories: Squash, Pasta, Dairy, Greens, Vegetables
Yield: 4 servings
3 c s Butternut squash; peeled,
- seeded, in 1" cubes *
1 Sweet onion; peeled, chopped
1 tb Extra virgin olive oil
1/4 ts Salt
2 c Uncooked penne rigate *
1/2 c Mascarpone cheese
5 oz Greek yogurt *
1 c Fresh baby spinach; very
- coarse chopped
1/4 c Chopped fresh basil leaves
+=OR=+
4 tb Dried basil *
Set oven @ 425 F/218 C.
Spray baking sheet pan with nonstick cooking spray.
In a bowl, toss squash, onion, olive oil, and salt
until evenly coated. Arrange in a single layer on
baking sheet pan. Roast for 30 to 35 minutes, turning
once, until golden and tender. Remove from oven and
set aside to cool slightly.
Cook pasta according to package directions. Reserve
1/2 cup of the pasta water.
In a large bowl, combine pasta, mascarpone cheese,
yogurt and pasta water. Mix until cheese has melted
and forms a creamy sauce. Add squash mixture, spinach
and basil.
UDD NOTES: I used acorn squash rather than butternut
since that was what I had on hand. The original recipe
called for pasta made with fava bean, chickpea & lentil
flours. I used whole wheat penne. Original call was to
used "organic non-fat" yoghurt. I used good ol' Oikos
Greek Yoghurt. And lastly, roll the basil leaves and
chiffonade them. You can used dried basil - but the
presentation and mouthfeel will be different.
RECIPE FROM:
https://www.meijer.com
Uncle Dirty Dave's Kitchen
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