Butternut & Parsley Penne

By Katecooks

Courtesy of Rachel Ray

Ingredients

• 1 1/2 lbs. pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-size pieces
• 1/4 cup EVOO, plus more for drizzling
• Salt and pepper
• Freshly grated or ground nutmeg
• lb.whole-wheat or whole-grain penne rigate
• 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
• 4 large cloves garlic, minced
• 1 piece (1 inch) fresh ginger, peeled,then grated or finely chopped
• 1 bunch scallions, whites and greens separated, each finely chopped
• 1 cup chicken or vegetable stock
• A handful grated grana padano or parmigiano­ reggiano cheese, plus more for garnish

Preparation

Step 1

1. Preheat the oven to 475°. On a baking sheet,drizzle the squash with some of the EVOO; season with salt,pepper and nutmeg.Roast until just tender and brown at the edges,about 17 to 20 minutes
2. Meanwhile, bring a large pot of water to a boil, salt it,add the penne and cook until al dente. Drain the pasta; reserve 1 cup of starchy cooking water.
3. While the pasta is cooking,heat 1/4 cup EVOO in a large skillet ,four turns of the pan, over medium-high. Add the parsley stems, garlic, ginger, and scallion whites swirl 2 to 3 minutes. Add the stock and reduce heat
to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine. Adjust the seasonings