PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH
Steps:
- Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside. Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil. Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses. Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.
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Patricia Holcomb
[email protected]This dish was just okay. I found the sauce to be a bit bland.
Malik Anas Khan
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I may have overcooked the squash.
Rana Arbaz
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible.
Mugman
[email protected]I love that this recipe uses seasonal ingredients. It's a great way to enjoy the best that fall has to offer.
Ikanza Joan
[email protected]This dish is so comforting and flavorful. It's the perfect meal for a cold night.
Nis Ar Khan
[email protected]I'm always looking for new ways to cook butternut squash, and this recipe is a great addition to my repertoire.
augustine ingaiza
[email protected]This dish is perfect for a vegetarian or vegan meal. Just omit the cheese from the sauce, and you're good to go.
Hamad Bokhammas
[email protected]The sauce is really versatile. I've also used it on chicken and fish, and it's always delicious.
Riwan Rai
[email protected]I've made this recipe several times now, and it's always a success. It's a great way to use up leftover butternut squash.
BASHAR Qasem
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Zlatan Denizer
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this dish. The sauce was so flavorful that I forgot all about the squash.
Kundi Janan
[email protected]This dish is definitely a keeper! I will be making it again and again.
Cadence Hulse
[email protected]I used a different type of pasta, but the sauce was so good that it didn't matter.
Lahiru Madhushan Kumara
[email protected]I added some crumbled bacon to the sauce for an extra layer of flavor. It was amazing!
Salamawit Shmales
[email protected]I made this recipe exactly as written and it turned out perfectly. The sauce was smooth and creamy, and the pasta was cooked to al dente perfection.
Shah fahad Habib
[email protected]This dish was a hit with my family! Even my picky kids loved it.
Light 1
[email protected]I love how the butternut squash adds a touch of sweetness to the sauce, balancing out the sharp flavors of the cheeses.
MADIWA MREGGEA
[email protected]This penne pasta dish was an absolute delight! The butternut squash and four cheese sauce were a perfect combination, creating a creamy and flavorful dish.