Whole Wheat Penne with Butternut Squash and Broccoli Rabe


On Sunday it was freezing by L.A. standards, so I wanted to make something comforting and fall-inspired. However, I also wanted to make something on the lighter side, since we’re about to enter the holiday season and there will be plenty of opportunities to indulge.

Anne Burrell’s recipe for Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe, and Pumpkin Seeds sounded perfect, but I modified it to reduce the prep time.  The result was very delicious and autumn-appropriate!

Whole Wheat Penne with Butternut Squash and Broccoli Rabe
Adapted from Cook Like a Rock Star

1 package of peeled and diced butternut squash (1/2-inch cubes)
1 bunch of broccoli rabe, bottoms of stems removed
2 T olive oil
kosher salt
black pepper
3 cloves of garlic, peeled and smashed
1/2 tsp of red pepper flakes
3/4 c chicken stock
1/2 lb of whole wheat penne
1/2 c of grated parmesan
1/4 c of pine nuts, toasted

Preheat the oven to 400 degrees.  Toss the squash in a bit of olive oil, salt, and pepper. Roast for 25 minutes or until tender.

Bring a large pot of water to a boil. Salt generously. Using tongs, swish the broccoli rabe around in the hot water, then remove it and set it aside to cool. Once it’s cool, chop it into 1-inch pieces.

Heat 1 T of olive oil in a large skillet. Add the garlic and red pepper flakes. Once the garlic has browned, remove it from the oil. Add the squash and stock to a pan, and simmer until the stock has reduced by about half. Add the broccoli rabe.

Cook the pasta in the pot of boiling water until it’s cooked but very al dente.  Reserve 1/2 cup of pasta water, then drain the pasta.  Toss the pasta in the pan with the vegetables, add the reserved pasta water, and then allow the dish to cook until the pasta water has evaporated/been absorbed by the other ingredients. Remove the pan from the heat, then toss in the parmesan, some black pepper, and the pine nuts.


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