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Receta Butternut Squash Pasta
by Global Cookbook

Butternut Squash Pasta
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Ingredientes

  • 18 ounce penne pasta
  • 2 lb butternut squash peel, seed, chunk
  • 3 Tbsp. extra virgin olive oil
  • 2 x cloves garlic
  • 1 3/4 lb peeled minced tomatoes canned
  • 1 Tbsp. tomato puree
  • 1/2 c. vegetable stock to 2/3 c.
  • 1 tsp dry oregano
  • 3 ounce reduced fat cheddar cheese grated

Direcciones

  1. Cook pasta in boiling salted water for 10 to 12 min, till tender, adding the squash for the last 5 to 6 min of cooking. Heat the oil in a saucepan and cook the garlic for about a minute. Stir in tomatoes, tomato puree and stock. Simmer for 10 min. Stir in the oregano and season with salt and pepper to taste.
  2. Drain the pasta and squash and toss with the tomato sauce. Spoon into a 9-qt casserole oblong. Sprinkle over the cheese. Cook under a preheated broiler for 4 to 5 min, till golden brown, (not crusty) and bubbling.
  3. Description: "Penne with butternut squash, broil to brown"
  4. Cuisine: "VegRecipes"
  5. Serving Ideas : Large green salad
  6. NOTES : Can use any type of short pasta tubes such a macaroni or possibly rigatoni. Ideal for last-minute casual entertaining. Squash store well, so keep on one hand.