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Butternut Squash, Spinach and Rosemary Penne with Pt. Reyes Original Blue Cheese

Stacey
Sep 8, 2016 Cheese, Pasta, Recipes Comments Off on Butternut Squash, Spinach and Rosemary Penne with Pt. Reyes Original Blue Cheese
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Butternut Squash, Spinach and Rosemary Penne with Pt. Reyes Original Blue Cheese

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Cuisine Pasta

Ingredients
  

  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 3 cups peeled and cubed butternut squash 1/2″ – 3/4″
  • 2 teaspoons chopped fresh rosemary divided
  • 1/2 cup dry white wine
  • 4 cups tightly packed baby spinach leaves about 4 ounces
  • 1/4 cup vegetarian or chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmigiano cheese
  • 1/3 cup crumbled Point Reyes Original Blueâ„¢ cheese
  • 1 pound pasta – bowties or penne recommended

Instructions
 

  • Preheat oven to 450 degrees.
  • Toss cubed butternut squash in olive oil, sprinkle with salt and pepper, then spread evenly on a cookie sheet. Roast in oven for 20 minutes, until slightly caramelized. (Can be done ahead)
  • Put large, heavy pot on medium heat and melt butter. Sauté onions in butter till tender, about 5 minutes.
  • Add 1 1/2 teaspoons of the rosemary; coat with butter and sauté 5 minutes or till soft.
  • Add wine and simmer about 1 minute (till wine evaporates).
  • Stir in stock, cream, and Parmigiano cheese.
  • Season to taste with salt and pepper, simmer on low heat.
  • In separate pot cook pasta until al dente. Then drain.
  • Put pasta into serving bowl. Gently fold in the hot sauce and squash. To finish add spinach, blue cheese and the remaining 1/2 teaspoon rosemary and serve.

Notes

Original recipe by: Point Reyes Farmstead Cheese Company; Image source: Culture
Tried this recipe?Let us know how it was!
Stacey Adams

Stacey Adams is the owner and Culinary Director of Tastings Gourmet Market

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