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Penne with Roasted Butternut Squash and Ham

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Source: Quick from Scratch - Vegetable Main Dishes

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Reviews: 2 See Reviews

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Active Time:  5 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

Soft and creamy mascarpone cheese forms the base for a pasta sauce that's deliciously rich and absolutely simple. This dish also makes a fabulous first course for six.

RECIPE INGREDIENTS

For the Squash:

1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice

2 tablespoons olive oil

1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

1 1/4 teaspoons dried sage

For the Sauce:

1 cup mascarpone cheese

1/2 cup half and half

3 scallions including green tops, chopped

For the Pasta:

3/4 pound penne

1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips

1/4 cup grated parmesan cheese

Penne with Roasted Butternut Squash and Ham Recipe at Cooking.com

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DIRECTIONS

FOR THE SQUASH:
Heat the oven to 450 degrees F. Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.

FOR THE SAUCE:
In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.

FOR PASTA:
Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan. Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan.

VARIATIONS:
Instead of butternut squash, roast cubes of another winter squash, such as pumpkin or acorn squash--or try roasting cubed sweet potatoes.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

727

Fat. Total:

29g

Fiber:

10g

Carbohydrates, Total:

94g

Sodium:

1019mg

% Cal. from Fat:

36%

Cholesterol:

69mg

Protein:

25g

Spotlight Recipe Review

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Rating:

by: Darcy, CA

Reviewed: 02/06/2007

I tried this recipe and it was wonderful. A perfect dish with a salad for a winter night. It has a light and nutty flavor. The mascarpone cheese makes it delightful. I shared with co-workers and they loved it too. I will be making this recipe again. I will be trying a variation using leftover turkey, with some nutmeg and dried cranberries added.
Enjoy.

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Penne with Roasted Butternut Squash and Ham

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