by Kerstin
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my 19 recipes »
Kerstin's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 butternut squash, cut in half lengthwise and seeded Ask a question about this ingredient
1 pound whole wheat penne pasta Ask a question about this ingredient
1 cup chopped shallots Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 10-ounce package frozen chopped spinach, thawed and well drained Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
2 teaspoons finely chopped fresh rosemary Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 cup freshly grated parmesan cheese Ask a question about this ingredient
Preheat oven to 400˚F. Dip a pastry brush in olive oil and evenly brush flesh side of the squash halves; place flesh side down on a greased cookie sheet. Bake at 400˚F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).
Ask a question about this stepCook pasta according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm.
Ask a question about this stepHeat remaining 2 teaspoons olive oil in a large skillet and cook shallots for 5 to 7 minutes or until tender. Add garlic and cook 1 additional minute. Add spinach and roasted mashed butternut squash to the pan. Stir in buttermilk, milk, rosemary, and salt and stir until smooth, about 2 minutes. Mix pasta and sauce until the sauce evenly coats all the ingredients. Sprinkle parmesan cheese over each serving. Makes 6 servings.
Ask a question about this stepthis looks beautiful! congrats on the 'editor's pick' designation!
Thanks so much - I saw that you signed up to test it and hope you enjoy it!
Brette is the Editorial Assistant of Food52.
thanks! i'm sure i will- it looks just lovely :)