Whole Wheat Penne with Roasted Butternut Squash Sauce and Broccoli Rabe

Whole wheat penne tossed in roasted butternut squash with broccoli rabe, parmesan cheese and pepitas seeds.

By: Anne Burrell, Celebrity Chef

Prep Time: 20 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups butternut squash sauce

4 cups whole wheat penne, cooked according to package directions
1 cup blanched broccoli rabe
3/4 cup shredded parmesan cheese
1/4 cup pumpkin seeds, shelled, toasted

Butternut Squash Sauce
4 cups butternut squash, fresh, peeled diced 1/2 inch, divided
2 teaspoons olive oil
2 teaspoons kosher salt
2 teaspoons olive oil
4 whole cloves peeled garlic
1/2 teaspoon crushed red pepper flakes, dried
1/2 cup shredded parmesan cheese
1/4 cup water

Allergens:

Gluten, Milk, Wheat

Nutritional Information

Vegetarian

Directions:

Butternut Squash Sauce: In a bowl, combine squash and first listed olive oil. Toss to evenly coat. Place squash in a single layer on a parchment lined sheet pan. Season with salt. Place in 350 degree oven for 20 minutes. In a small saucepan, heat second listed olive oil over medium heat. Add crushed red pepper and garlic clove. Cook garlic for 2 minutes or until golden brown. Remove garlic from pan and discard. Add vegetable stock, water and 1/2 cup roasted butternut squash to pan. Using a blender, blend until smooth. Add parmesan cheese. Add 1/2 cup reserved roasted butternut squash. Do not blend, leave in 1/2 inch chunks.
For Service: Heat 1/2 cup butternut squash sauce in a sauté pan. Add 1 cup whole wheat penne, toss to combine. Transfer to a plate, top with 1/4 cup broccoli rabe. Garnish with 1 tablespoon shredded parmesan cheese and 1 tablespoon pumpkin seeds.