WHOLE-WHEAT PENNE WITH BUTTERNUT SQUASH AND BEET GREENS
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
- Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.
Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g
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Kibirige Daniel
[email protected]This was a really good dish! The butternut squash was perfectly roasted and the beet greens were cooked perfectly. The sauce was also very flavorful. I will definitely be making this again.
Jalil sabri
[email protected]I thought this recipe was fantastic! The combination of flavors and textures was perfect. The butternut squash was roasted to perfection and the beet greens added a nice touch of bitterness. The sauce was also very flavorful. I will definitely be mak
jess powell
[email protected]This dish was okay. The butternut squash was a bit bland and the beet greens were a little too bitter for my taste. The sauce was good, but not great. I might try making it again with some adjustments.
Tirth Kaur
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually add a bit of extra garlic to the sauce and sometimes I roast some walnuts to add on top. It's a great way to use up leftover butternut squash and beet greens.
Uwuigbe Sunday
[email protected]This dish was a disappointment. The butternut squash was undercooked and the beet greens were tough. The sauce was also bland and lacked flavor. I won't be making this again.
nirajan das
[email protected]I thought this recipe was amazing! The combination of flavors and textures was perfect. The butternut squash was roasted to perfection and the beet greens added a nice touch of bitterness. The sauce was also very flavorful. I will definitely be makin
Isan ff
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less butternut squash and more beet greens. The sauce was also a little too thick for my liking. I might try making it again with some adjustments.
Favour Enitan
[email protected]I'm so glad you enjoyed the recipe! I love that it's easy to make and that the leftovers are so good. It's definitely one of my favorite recipes.
Siam Bin Abdullah
[email protected]I've made this dish several times now and it's always a winner. It's easy to make and the leftovers are even better the next day. I highly recommend this recipe!
Prabhat Gamer
[email protected]This recipe was a hit with my family! Everyone loved the sweet and savory flavors. The butternut squash was roasted to perfection and the beet greens added a nice touch of bitterness. The sauce was also very flavorful. I will definitely be making thi
Sandile Norai
[email protected]I thought this dish was just okay. The butternut squash was a bit bland and the beet greens were a little too bitter for my taste. The sauce was good, but not great. I probably won't make this again.
Adegbola Oluwapelumi
[email protected]This dish was absolutely delicious! The butternut squash and beet greens were perfectly cooked and the penne was al dente. I especially loved the tangy sauce. It really brought all the flavors together. I will definitely be making this again.