xpost - squash penne feta....

[Guest guest]

actually we skipped the arugula. We had penne, squash, brussels sprouts, and the

onion sauce included walnuts. see review...

 

 

* Exported from MasterCook *

 

Roast Squash, Feta and Arugula Penne

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Grains & Pasta {Posted}

{Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds butternut squash -- (12 cups cubed*)

1 teaspoon fresh rosemary

4 garlic cloves -- crushed

2 tablespoons olive oil

1 pound penne rigate

1 tablespoon butter

1 large red onion -- sliced

1 tablespoon honey

1/2 cup defatted low-sodium stock

1 1/3 cups feta cheese -- crumbled

3 cups arugula leaves -- freshly ground

1 ounce shaved parmesan -- to garnish

 

1. Preheat oven to 400F. Peel the squash; remove seeds and strands. *Cut squash

into 3/4-inch cubes. Place squash in a roasting pan with the rosemary, garlic

and 1 tablespoon olive oil, and toss to coat. Bake for 30 minutes or until the

squash is soft and golden. Season.

 

 

2. Meanwhile, cook the penne in a large saucepan of lightly salted boiling water

until al dente. Drain, return to the sauce pan, and stir in the butter. Keep

warm.

 

 

3. Heat the remaining oil in a frying pan over medium heat, add the onion, and

cook for 3 to 5 minutes, then add the honey and cook for 2 minutes or until the

onion starts to caramelize. Add the stock and simmer gently for 5 to 7 minutes

or until reduced slightly.

 

 

4. Add the roast squash to the onion mixture, stir to combine, then add to the

pasta with the feta and arugula. Toss to combine and season to taste. Garnish

with the Parmesan. Suggested servings: 4.

 

 

 

REVIEW: 2003-01-13: Comfort food. Pasta tossed with squash; dressed with a

caramelized onion sauce. Garnish with cheese. Not highly spiced or herbed. We

substituted acorn squash; dried rosemary; " beef-flavored " bouillon. Omitted the

arugula. We added chopped walnuts; brussels sprouts. Reduced the amount of feta

to 1 teaspoon per serving. Vegetarian meal. I thought it a little dry; more

cheese and sauce would improve the dish. The recipe above is the original

version. -Hanneman

 

 

Source:

" Bowl Food: comfort food for people on the move (Laurel Glen Publishing) "

Copyright:

" ISBN 1-57145-831-X "

- - - - - - - - - - - - - - - - - - -

 

 

Per Serving (excluding unknown items): 410 Calories; 12g Fat (26.4% calories

from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol;

403mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1034