#MondayMeals: A Penne for Your Thoughts?
Penne for your thoughts? We’d love to know what you think of this week’s delicious and nutritious featured recipe! Penne with Roasted Butternut Squash is a simple and tasty dish that can be made with locally sourced ingredients. Treat yourself with a fresh meal that’s im-pasta-bly good, and read on to learn about the benefits of this healthy recipe.
Butternut squash is rich in vitamins and minerals that help to strengthen bones and assist the body in processing fats and carbohydrates. Squash decreases the risk of obesity, diabetes, and heart disease, and may also boost digestive health and immune function.
Olive oil is rich in healthy fats and antioxidants which may reduce the risk of chronic diseases and lower the risk of heart disease. The anti-inflammatory properties of olive oil may lessen the risk of dementia, arthritis and obesity. Olive oil might also lower the risk of stroke and type 2 diabetes. Additionally, olive oil has antibacterial properties that can kill harmful bacteria that lead to stomach ulcers and cancer.
Onions contain vitamins, minerals, and antioxidants that may reduce the risk of cancer, obesity, and heart disease. The high amounts of vitamin C found in onions also promote healthy skin and hair.
Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!
Find ingredients for Penne with Roasted Butternut Squash and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Check out the healthy and delicious recipe for Penne with Roasted Butternut Squash below.
Penne with Roasted Butternut Squash
Ingredients
Kosher salt
12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1 medium shallot or 1/2 small red onion, minced
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
