Rosemary Butternut Baked Penne
Spring in Colorado… the ultimate tease. We had been enjoying warm sunny weather here in Summit County, until Mother’s Day weekend when got about a foot and a half of that wet, branch breaking, flower killing snow. Luckily, I had not planted any of my plants outside yet! Within two days, all the snow has melted and spring is trying to peak its head in. These bi-polar tendencies of Mother Nature in Colorado have made me indecisive on the food I want to eat.
As much as I want to be eating fresh veggies and light options, I really just want to eat winter comfort food. If you still have some leftover winter squash at home, this is the perfect way to use it up. This is not your average baked pasta dish. The rich sauce clings to the noodles (probably the same way it clings to your hips) and the hint of rosemary ties everything together perfectly. If you don’t have any rosemary, you can also use sage like the original recipe from How Sweet Eats. The boyfriend loved this dish so much, we made it twice in the same week!
Rosemary Butternut Baked Penne
Ingredients
- 1 lb butternut squash peeled & cubed
- 1 T olive oil
- 1/2 t salt
- 1/2 t black pepper
- 1/4 t nutmeg
- 2 T butter
- 1 shallot minced
- 1 T flour
- 1/4 c Mascarpone cheese
- 1 c whole milk
- 1/2 lb Penne pasta
- 1/4 lb Pancetta or bacon
- 2 c fresh baby spinach
- 1 T fresh Rosemary chopped
- 1/4 c shredded Mozzarella cheese
- 1/4 c shredded Parmesan cheese
Instructions
- Preheat the oven to 400F. Peel and cube the butternut squash, toss with olive oil, salt, pepper and nutmeg.
- Place squash on a baking sheet and roast for 40 minutes, flipping half way through. Once squash is cooked through, mash with a potato masher or fork.
- Cook the pasta according to the directions on the box.
- While the pasta is cooking, cook the pancetta until crispy.
- While the pancetta is cooking, heat a saucepan over medium heat. Add the butter and shallots, stirring until the butter browns. Add flour and which for 1-2 additional minutes.
- Add the milk, mascarpone and squash; stir to combine.
- Place the cooked pasta in a medium baking dish. Pour sauce over the pasta and add the cooked pancetta, spinach and rosemary. Fold the sauce into the pasta.
- Top with shredded Mozzarella and Parmesan. Bake at 400F until cheese is golden and bubbling, about 25-30 minutes.
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