Rich Gruyere cheese complements the sweet roasted squash.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 butternut squash, about 2 lb (900 g), peeled, seeded, and cut into 1 in (2.5 cm) cubes||1 lb (450 g) dried penne|
|1 red onion, cut into eighths||1 cup shredded Gruyere cheese|
|3 tbsp olive oil, plus more for serving||1 tbsp chopped sage|
|2 tbsp balsamic vinegar||freshly grated Parmesan cheese, for serving|
|salt and freshly ground black pepper||1/3 cup creme fraiche|
|2 garlic cloves, peeled and minced|
Preheat the oven to 375°F (190°C). Cut the squash into 1 inch cubes.
Toss the squash, onion, oil, and balsamic vinegar in a roasting pan and season with salt and pepper. Roast the squash for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.
Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyere, creme fraiche, and sage and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.
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