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.
- 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
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.
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.
Tip: VARIATIONS: <br>
Instead of butternut squash, roast cubes of another winter squash, such as pumpkin or acorn squash — or try roasting cubed sweet potatoes. WINE RECOMMENDATION: A gewurztraminer from Alsace may sound like an unusual choice here, but try it; you'll be surprised at how beautifully the sweet butternut squash and salty ham blend with the wine's rich, spicy flavors.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
727 calories; 29g total fat; 69mg cholesterol; 1019mg sodium; 94g carbohydrates; 10g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close