This recipe utilizes some risotto-style techniques to really mesh the squash and the pasta in a tasty way. You can also save the seeds to roast with olive oil and salt for a crunchy snack later.
- 1 acorn squash
- 1/4 cup chopped fresh rosemary
- 1 package of penne pasta
- grated parmigiano reggiano cheese
- olive oil
- Preheat the oven to 350 degrees
- Cut the acorn squash in half and drizzle with olive oil and sprinkle with salt, set on a baking sheet and roast for approximately 30 minutes, or until you can easily stick a fork through it
- When the acorn squash is cooling, bring a pot of heavily salted water to a boil.
- Meanwhile, peel the skin off the somewhat cooled squash and cut into 1 inch cubes
- Add the pasta when the water has reached a boil and stir regularly, keeping in mind you will only boil it for half the recommended time
- While the pasta is boiling, heat butter and olive oil in a pan and when hot, add half the rosemary and sizzle it for a minute, then add the cubed squash
- When pasta is half way done, remove pasta with a slotted spoon and add to the pan with the squash. Reserve the pasta water!
- Add a half a cup of the reserved pasta water to the pan and continually stir the pasta and squash mixture on medium high until the penne is al dente. Add more water if the pan gets dry and the pasta is not yet cooked.
- Stir in the remaining fresh rosemary, then layer into a serving dish, adding a layer of shredded parm in between layers of pasta.