Penne et Butternut Squash

penne et butternut squash

Penne et Butternut Squash

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Servings: 4
Calories: 916


  • 2 tbsp olive oil
  • 1 garlic clove crushed
  • 2 oz fresh white breadcrumbs
  • 1 lb peeled and deseeded butternut squash
  • 8 tbsp water
  • 1 lb fresh penne or other pasta shape
  • 1/2 oz butter
  • 1 onion sliced
  • 4 1/2 oz ham cut into strips
  • 7 floz scant cup single light cream
  • 2 oz Cheddar cheese grated
  • 2 tbsp chopped fresh parsley salt and pepper


  • Mix together the oil, garlic and breadcrumbs and spread out on a large plate. Cook on HIGH power for 4 - 5 minutes, stirring every minute, until crisp and beginning to brown. Set aside.
  • Dice the squash. Place in a large bowl with half of the water. Cover and cook on HIGH power for 8-9 minutes, stirring occasionally. Leave to stand for 2 minutes.
  • Place the pasta in a large bowl, add a little salt and pour over boiling water to cover by 2.5 cm (1 inch). Cover and cook on HIGH power for 5 minutes, stirring once, until the pasta is just tender but still firm to the bite. Leave to stand, covered, for 1 minute before draining.
  • Place the butter and onion in a large bowl. Cover and cook on HIGH power for 3 minutes.
  • Coarsely mash the squash, using a fork. Add to the onion with the pasta, ham, cream, cheese, parsley and remaining water. Season generously and mix well. Cover and cook on HIGH power for 4 minutes until heated through.
  • Serve the pasta sprinkled with the crisp garlic crumbs.
  • If the squash weighs more than is needed for this recipe, blanch the excess for 3-4 minutes on HIGH power in a covered bowl with a little water. Drain, cool and place in a freezer bag. Store in the freezer for up to 3 months.
Calories: 916 kcal
Carbohydrates: 113 g
Protein: 30 g
Fat: 39g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 100 mg
Sodium: 632 mg
Potassium: 906 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 12829 IU
Vitamin C: 28 mg
Calcium: 265 mg
Iron: 4 mg
Cuisine Italian
Ingredients Pasta
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