Next Gen: Winter recipe: Butternut Squash Penne

Jan 01, 2014

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: makes 6 servings



1 butternut squash, about 2lb ( 900g), peeled and seeded

1 red onion, cut into eighths

3 tbsp olive oil, plus more for serving

2 tbsp balsamic vinegar

salt and freshly ground black pepper

2 garlic cloves, minced

1lb ( 450g) dried penne

1 cup shredded Gruyere

1/3 cup Crème fraîche

1 tbsp chopped sage

freshly grated Parmesan, to serve





Preheat the oven to 375°F (190°C). Peel the squash. Cut the squash into 1in (2.5cm) cubes.

Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.

Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyere, Crème fraîche and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.