Dinner recipe

One-Pan Butternut Squash Penne

BY Amy dong

ChewOutLoud

PREPARATIONS

Prep time

20

servings

6

Cook time

15

Ingredients

pENNE PASTA | FRESH BUTTERNUT SQUASH | OLIVE OIL | ONION | GARLIC | SALT | gROUND PEPPER | COOKED CHICKEN | CHICKEN BROTH | SPINACH | PARMESAN CHEESE

HOW TO CUT BUTTERNUT SQUASH

1. Cut off both ends of whole squash, and discard end pieces. 2. Divide the thinner “neck” from the base of the squash by cutting straight through. 3. Slice each half of the squash in half again, horizontally. At this point, your squash should be quartered. 4. Remove seeds and pulp from the seed cavity of the base. 5. Depending on the size of desired cubes, cut each quarter of squash horizontally into slices, turn the slices 45 degrees, and slice them again in the opposite direction.

1. In a very large, deep skillet, heat oil until hot. Add onion, garlic, and a dash of salt and pepper. Stir over medium heat for 30 seconds. Add chicken broth, cover, and bring to boil. Immediately add pasta and lower heat to simmer. Simmer covered, about 8 minutes, stirring occasionally to keep pasta separated.

INSTRUCTIONS

Onion
Hot dish

2. Stir in butternut squash and simmer 6 minutes longer or until both the pasta and squash are tender. If needed, add a bit more broth to keep pasta loose and "brothy." Add chicken and stir to warm through.

INSTRUCTIONS

Cast Iron Pan
Oven

3. Turn heat off and stir in the spinach just until spinach is wilted. Add salt and pepper to taste, if needed. Stir in 1 cup of Parmesan cheese. Divide into bowls and sprinkle with remaining Parmesan for topping. Serve immediately.

INSTRUCTIONS

Medium Brush Stroke

Serve & enjoy

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