Oct. 25, 2011: Whole Grain Penne with Butternut Squash
Scott Conant's signature dishes have graced the cover of Food and Wine Magazine many times. In honour of World Pasta Day, the celebrity chef behind the famed Scarpetta chain shares his tips on making this perfect pasta dish.
Whole Grain Penne with Butternut Squash, Mushrooms and Piave Cheese
- 1 package Barilla whole grain penne
- 2 Tbsp (30 mL) extra virgin olive oil
- 1 1/2 cups (375 mL) butternut squash, 4 cm diced
- 1 cup (250 mL) oyster mushrooms
- 1 Tbsp (15 mL) chives, shaved fine
- 1/8 cup (30 mL) Piave cheese, grated (may be substituted with Parmigiano-Reggiano cheese)
- Salt to taste
In a large sauté pan, add two tablespoons of extra virgin olive oil to cover the bottom of the pan and allow it to get hot over medium heat. Season the butternut squash with salt and sauté until lightly golden brown.
While the squash cooks, cook the penne according to package directions. Remove the flame just before the pasta is al dente. Drain. Reserve 1/4 cup of the pasta cooking liquid when draining and set aside.
Add oyster mushrooms to the pan with the squash. Add the pasta cooking liquid and continue to cook for a few minutes, allowing the flavours to develop.
Combine pasta in the pan with the squash and oyster mushrooms. Cook until pasta is al dente and remove the flame. Finish the dish with chives and grate Piave cheese.
Serves 4 – 6.