Best 2 Penne With Butternut Squash And Goat Cheese Courtesy Giada D Recipes
Indulge in a symphony of flavors with this delectable Penne with Butternut Squash and Goat Cheese recipe, courtesy of the renowned chef Giada De Laurentiis. This dish combines the sweetness of butternut squash, the tanginess of goat cheese, and the nutty flavor of toasted walnuts, creating a perfect balance of taste and texture. The article offers a detailed guide to crafting this culinary masterpiece, along with two additional recipes that are sure to tantalize your taste buds. Embark on a culinary journey with Giada as you discover the secrets behind this delightful pasta dish and explore the other featured recipes that promise an explosion of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED PENNE WITH SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the topping: Preheat the oven to 400 degrees F.
- Mix together the panko, olive oil and salt in a small bowl. Set aside.
- For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE (COURTESY GIADA D)
This looks delicious and I'm posting here for safekeeping. Follow-up: Keep an eye on your roasting veggies. Mine were done in 30 minutes and I lowered the temp to 400 F. To please DH, I'm going to try sausage in the mix next time. All in all, a nice change of pace!
Provided by Greatfull
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- 2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- 3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- 4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper. Garnish with Parmesan and serve.
- Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid any squash that has soft spots or bruises.
- Roast the butternut squash properly: To ensure that the squash is cooked evenly, cut it into uniform-sized pieces and toss them with olive oil, salt, and pepper before roasting. Roast the squash at a high temperature (425°F) for about 20 minutes, or until the squash is tender and slightly caramelized.
- Use high-quality ingredients: The better the ingredients you use, the better your dish will taste. Use fresh herbs, a good quality olive oil, and a flavorful cheese. If you can, use homemade chicken stock instead of store-bought.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and unpleasant to eat.
- Garnish with fresh herbs: Before serving, garnish the dish with fresh herbs such as basil, parsley, or thyme. This will add a pop of color and flavor to the dish.
Conclusion:
This penne with butternut squash and goat cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted butternut squash adds a sweet and nutty flavor to the dish, while the goat cheese adds a creamy and tangy flavor. The pasta is cooked in a flavorful sauce made with chicken stock, white wine, and cream. This dish is sure to please everyone at your table.
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