- 1 1/2 pounds pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-size pieces
- 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
- Salt and pepper
- Freshly grated or ground nutmeg
- 1 pound whole wheat or whole grain penne rigate
- 1 bunch flat leaf parsley, stems and leaves separated, each finely chopped
- 4 large cloves garlic, minced
- 1 1-inch piece of fresh ginger, peeled, then grated or finely chopped
- 1 chili pepper, such as Fresno or jalapeño, finely chopped, or 1 teaspoon crushed red pepper
- 1 bunch scallions, whites and greens separated, each finely chopped
- 1 cup chicken stock or vegetable stock
- A handful of grated Grana Padano or Parmigiano Reggiano cheese, plus more for garnish
Pre-heat the oven to 475°F. On a baking sheet, drizzle the squash with some of the EVOO; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges, about 17-20 minutes.
Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 cup of the starchy cooking water.
While the pasta is cooking, heat 1/4 cup EVOO in a large skillet, four turns of the pan, over medium-high heat. Add the parsley stems, garlic, ginger, chili pepper and scallion whites; swirl for 2-3 minutes. Add the stock and reduce the heat to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine. Adjust the seasonings, to taste.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit