This is such a delicious mid-week supper and you can save time and buy the squash already peeled, seeded and cut up as I did!
Butternut Squash Penne
1 butternut squash, about 2 lb (900 g), peeled, seeded, and cut into 1 in (2.5 cm) cubes
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, peeled and minced
1 lb (450 g) dried penne
1 cup shredded Gruyere cheese
1 tbsp chopped sage
freshly grated Parmesan cheese, for serving
1/3 cup creme fraiche
- 1. Preheat the oven to 375°F (190°C). Cut the squash into 1 inch cubes.
- 2. Toss the squash, onion, oil, and balsamic vinegar in a roasting pan and season with salt and pepper. Roast the squash for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.
- 3. 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, creme fraiche, and sage and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.