WHOLE-WHEAT PENNE WITH BUTTERNUT SQUASH AND BEET GREENS
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
- Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.
Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Daniel Reott
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either.
MaryPat Behrens
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Nambozo Alice
[email protected]The pasta was overcooked and the butternut squash was undercooked. I also found the dish to be too oily.
Nasiruddin Md
[email protected]This recipe was a bit too bland for my liking. I added some extra garlic and chili flakes to give it more flavor.
Belinda McVeigh
[email protected]I had a hard time finding beet greens at the store, so I used spinach instead. The dish still turned out well, but I would have preferred the beet greens.
Ahmed Eng
[email protected]This dish was a little too sweet for my taste, but I think I could fix that by using less butternut squash next time.
Shawon Hp
[email protected]I loved the vibrant colors of this dish. It was also very flavorful and filling.
Okoronkwo Jessica
[email protected]The butternut squash and beet greens were a unique and tasty combination. I'll definitely be making this dish again.
Ukamaka Osifo
[email protected]This recipe was easy to follow and turned out great! I used a pre-cut butternut squash and beet greens from the grocery store, which saved me a lot of time.
Adiam Bray
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The flavors are well-balanced, and the pasta is cooked perfectly. I highly recommend it!
The Merpsters225
[email protected]This dish was a hit with my family! The butternut squash and beet greens added a delicious sweetness and earthiness to the penne. The whole wheat pasta made it a healthier choice, and I felt good about serving it to my kids.