Butternut Squash Penne

Book: New York Times

Main

• 3 tablespoon olive oil
• 1 medium butternut squash, about 2.5 pounds, peeled, seeded, cut into 1/2-inch cubes
• 1 tablespoon ground cumin
• 1/2 teaspoon red-pepper flakes
• salt and pepper
• 1 pound penne
• 1 cup broth
• 3/4 cup grated Parmesan
• 3 cup packed baby spinach
• 1/2 pound ball fresh mozzarella, bite size chunks
• 1 jalapeno, sliced into rounds

Directions

1. Boil water for pasta. Cook the pasta three minutes fewer than suggested. Reserve one cup of pasta water.
2. Heat the oven to 400 F.
3. In Dutch oven heat oil, add diced squash, salt, cumin, red-pepper, salt, and pepper.
4. Cook and stir until squash is starting to brown and is just tender, about 6 to 8 minutes.
5. Add broth to the squash. Simmer until squash is mashable, about 10 minutes.
6. Mash about half of the squash in the pot. Season to taste.
7. Add pasta to squash pot including the pasta water and 1/2 cup Parmesan. Stir to combine. Stir in the spinach.
8. Sprinkle the remaining Parmesan on top, the mozzarella, and the jalapeno. Place in the oven for 15 minutes until cheese is melted and browning. Drizzle with olive oil.