Penne with Roasted Butternut Squash and Ham
2 pounds butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice)o!_Fi3S.A:D'r5P-T
2 tablespoons olive oil-e*pU`$L:C6P
1 teaspoon salt Y
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1/8 teaspoon fresh-ground black pepper
hl,IT ZOj1 1/4 teaspoons dried sage
~ e L;W1|8|8Jforum.8cyber.com1 cup mascarpone cheese
+sYe9n2D&_,j1/2 cup half-and-half
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|J&xufl八度網上論壇3 scallions including green tops, chopped八度網上論壇5r6TS yq,B6f R
3/4 pound penne
Qm&T'XE,uGZ1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips
Xf2z$w7`w9Hlle八度網上論壇1/4 cup grated Parmesan
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N,FNutrition InfoServing size: 4 servingsforum.8cyber.com+{k"Q E+u E0h
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Calories: 856 kcal
2d._i V y7}\forum.8cyber.comCarbohydrates: 92 gforum.8cyber.comc8g]L!w$QR4M}.b
Dietary Fiber: 11 g!t/z mj"k'L
Fat: 45 g
y,o2m9I o"Cforum.8cyber.comProtein: 26 g
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^#qn pJ D$lIforum.8cyber.com2. Cooking Directionsforum.8cyber.com;] M9T/\(nv/b4M
Heat the oven to 450 degrees F. Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.
K4RPy'K g!Q"M i ^In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.
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q,n;VMeanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan. Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan. 八度網上論壇6J E
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Yield: 4 servings (Serving size: 4 servings)
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