Winter Squash and Portobello Penne
Try this Winter Squash and Portobello Penne recipe.
Try this Winter Squash and Portobello Penne recipe.
- 1 tb olive oil
- 1/2 ts salt
- 1 ts dried oregano
- 1/2 c water
- 3 onions
- 1 ts olive oil
- cubes
- 1 butternut squash; about i
- 1/2 ts ground pepper
- or 2 tsp dried thyme
- 12 oz dried penne pasta
- and separated into rings
- 12 oz portobello mushrooms; sliced
- 2 tb chopped fresh thyme
- 8 oz unsliced whole wheat bread;
- peeled and seeded and cut
- cut into 1/2-inch-thick
- Carbohydrate 48.3861321185015 g
- Cholesterol 1.133980924 mg
- Fat 2.229273185286 g
- Fiber 1.20063023317368 g
- Protein 6.015419274744 g
- Saturated Fat 0.387551511564816 g
- Serving Size 1 1 Serving (238g)
- Sodium 1061.59541042529 mg
- Sugar 47.1855018853278 g
- Trans Fat 0.263917552758036 g
- Calories 240 calories
Step-by-step
- To make the croutons, preheat the oven to 250°F. Trim the crusts from the bread and pull off pieces of bread roughly 1 inch square.
- In a large bowl, toss the bread with the oregano and 1 tsp. olive oil.
- Spread in a single layer in a shallow baking pan and bake, without stirring, until dry and crisp, about 40 minutes.
- Cool completely. Serve now, or cover and store at room temperature for up to 2 weeks.
- Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, 10-12 minutes, or according to package directions.
- While the pasta cooks, in a large non-stick frying pan over medium-high heat, heat the 1 Tbls. olive oil and the water.
- Add the onions, squash, salt, and pepper and cook, stirring occasionally, until the onions have wilted and the squash is beginning to soften, about 10 minutes.
- Stir in the mushrooms, cover, and cook, stirring once, until the squash and mushrooms are tender, about 5 minutes.
- Remove 1 cup of the cooking water, then drain the pasta thoroughly.
- Add the thyme and reserved cooking water to the vegetables.
- To serve, combine the pasta and vegetables in a large bowl. Top with the croutons.
- Serves 6.
A Weeknight Delight: Winter Squash and Portobello Penne
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like searching for a needle in a haystack. But this Winter Squash and Portobello Penne recipe has become a lifesaver in my kitchen. It's quick, flavorful, and satisfying, making it the perfect meal for those evenings when time is tight. The earthy sweetness of the butternut squash perfectly complements the savory depth of the portobello mushrooms, creating a symphony of flavors in every bite. The penne pasta provides the perfect sturdy base, holding up beautifully to the rich sauce. I often double the recipe to have leftovers for lunch the next day, a small victory in itself.
What I love most about this recipe is its flexibility. Feel free to experiment with different types of squash – acorn or kabocha would work wonderfully. If fresh thyme isn't readily available, dried thyme will work just as well, though you might want to reduce the amount. I've also played around with adding different spices, like a pinch of red pepper flakes for a little kick, or a sprinkle of parmesan cheese for extra richness. The beauty of this dish lies in its simplicity and adaptability; it’s a blank canvas for your culinary creativity. One of my favorite variations is to add some wilted spinach during the last few minutes of cooking. The spinach adds a beautiful green color and boosts the nutritional value of the dish.
Beyond the ease and deliciousness, this recipe is a champion of healthy eating. Butternut squash is packed with vitamins and nutrients, contributing to a well-rounded, nourishing meal. Portobello mushrooms add a meaty texture and a dose of umami, making this a vegetarian dish that even the most dedicated carnivores will enjoy. The whole wheat bread for the croutons adds a satisfying crunch and a boost of fiber. This is a dish I can feel good about serving to my family – it’s not only delicious but also a celebration of wholesome ingredients. It’s a far cry from the instant ramen or frozen pizzas of my college years! And while the process is simple, it allows for a moment of mindfulness – the rhythmic chopping of vegetables, the sizzle of the pan, the fragrant steam rising from the pot of pasta – a small but meaningful escape in the chaos of daily life.
This recipe is a testament to the power of simple ingredients transformed into something truly special. It’s a dish that nourishes both body and soul, a comforting reminder that even amidst the demands of a busy life, there’s always time for a delicious and healthy home-cooked meal. It’s a recipe that I’ll be making for years to come, sharing it with friends and family, and always feeling a sense of satisfaction knowing I’ve created something both delicious and good for me.
I encourage you to give this recipe a try. You’ll be amazed at how quickly and easily you can create a flavorful and healthy dinner that your family will adore. It’s become a staple in my weeknight dinner rotation, and I suspect it will become one of your favorites as well.
