Southern Living, 2005
Makes 6 servings
2 pounds butternut squash peel, cut 1.5-in cube
Cooking spray
1 tablespoon olive oil
3/4 teaspoon salt divided
1/2 teaspoon pepper divided
1 cup chop leeks (ab. 1 med.)
1/2 teaspoon minced garlic
1 1/2 cups veggie or chicken broth
1/2 cup half and half
16 ounces uncooked penna rigate
1/2 cup frozen baby peas (or fresh)
1 teaspoon chop fresh sage
1/8-1/4 teaspoon red pepper flakes
1/4 cup shredded Italian cheese xx blend
GAR: sage
PREP: 25 MIN/BAKE 3O MIN/COOK: 25 MIN.
PLACE squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
BAKE at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
HEAT remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saute 5 minutes or until tender and lightly browned. Add garlic, and saute 1 minute. Remove from heat, and set aside.
PROCESS butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
COOK pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon sail, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to cotal. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.
Cal 386 (11% from fat): Fat 4.8g (sat 1.3g, mono 1.7g, poly 0.3g); Protein 14g; CARB 73g; FIBER 6.1g; CHOL 3.3mg; IRON 3.6mg; ODIUM 1149mg; CALC 132mg
No comments:
Post a Comment