Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach

Name: Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: Feeds 4 hungry blue cheese lovers!
Ingredients: 1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups); Olive oil; Salt and freshly ground black pepper; 3 tablespoons butter; 1 1/4 cups finely chopped onion; 2 teaspoons chopped fresh rosemary, divided; 1/2 cup dry white wine; 1/4 cup vegetarian or chicken stock; 1/2 cup whipping cream; 1/2 cup grated Parmesan; 1 pound pasta (bowties and penne work well); 4 cups packed baby spinach leaves (about 4 ounces); 1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

Recipe courtesy of Point Reyes Farmstead Cheese Company

Show: The Big Cheese

Episode: The Big Cheese

Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach

0 Reviews

Level: Easy
Yield: Feeds 4 hungry blue cheese lovers!
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

905

Total Fat

35

Saturated Fat

18

Carbohydrates

117

Dietary Fiber

9

Sugar

11

Protein

28

Cholesterol

77

Sodium

1260

Total: 55 min
Prep: 15 min
Cook: 40 min

Level: Easy
Yield: Feeds 4 hungry blue cheese lovers!
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

905

Total Fat

35

Saturated Fat

18

Carbohydrates

117

Dietary Fiber

9

Sugar

11

Protein

28

Cholesterol

77

Sodium

1260

Total: 55 min
Prep: 15 min
Cook: 40 min

Ingredients

1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)

Olive oil

Salt and freshly ground black pepper

3 tablespoons butter

1 1/4 cups finely chopped onion

2 teaspoons chopped fresh rosemary, divided

1/2 cup dry white wine

1/4 cup vegetarian or chicken stock

1/2 cup whipping cream

1/2 cup grated Parmesan

1 pound pasta (bowties and penne work well)

4 cups packed baby spinach leaves (about 4 ounces)

1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

Directions

Preheat the oven to 450 degrees F.
Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.)
Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat.
Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.