Super decadent, creamy and cheesy with a lovely crunchy topping, this baked penne with squash from Giada is so luxurious. I’ve lightened it up a bit from Giada’s original recipe, reduced the number of servings (because during these COVID times most of us aren’t gathering in such big groups) and changed the proportions so there’s more squash, less pasta AND added turkey (or chicken), if you so desire. You’re going to love every bite.
I chanced upon this recipe by accident … I delivered a little holiday gift to my friend Sue, and I included one of my dad’s lovely little delicata squash from his garden. She immediately picked up the squash and said she had just seen Giada on the Food Network making a recipe with this squash just this morning and she had thought of me because she’d never even seen a delicata squash until I gave her one. We were both wearing masks but I could see the smile in her eyes as she described this dish. I went home and, after washing my hands, looked up the recipe. Even though it looked MUCH richer than my normal diet, I couldn’t wait to try it!
This recipe starts out with a roux of grass-fed butter, onion, garlic and flour which becomes a rich cream sauce laced with lots of tangy goat cheese and a bit of part-skim mozzarella. I reduced the fat and calories by using 2% milk and fat-free half in half in place of the whole milk, but as you can see, it’s still thick, rich and creamy. The sliced squash cooks in the creamy sauce as you finish prepping the rest of the dish. (I used Aleppo pepper flakes for their smoky good flavor, but you can substitute red pepper flakes.) I also added a little extra flavor by adding a generous sprinkle of my Trader Joe’s 21 Seasoning Salute, but you can substitute your favorite no-salt seasoning.
If you have a dish that can go straight from stovetop to oven, you can just put it all together right in the pan. I moved mine to a casserole dish. After adding the broccoli and turkey, I topped with the cooked penne and shredded Parmesan cheese.
I gently stirred to mix everything together, then topped with my crunchy breadcrumb mixture, and into the oven it went! (Meanwhile, my son was waiting on the sidelines, asking me to make food for him and his younger sibling. I tried to convince him that he should try this, but he’s such a dang purist, he was having none of that.)
I’m not too upset about that, though, after tasting this delightful dish. The sauce is oh-so-creamy and the goat cheese and mozzarella complements the sweetness of the squash perfectly. The broccoli adds a little counterpoint to the squash and the turkey just soaks it up and makes it all so much better. The crunchy topping is so nice. I’m pretty sure this dish is going to make my upcoming week so much more better … when work gets crazy busy and hunger strikes, it’s really nice to have a bit of comfort food at hand that you can heat up at a moment’s notice.
I used chickpea penne so I can still get my heart-healthy fiber in every day, but feel free to substitute whole wheat penne or whatever pasta you prefer.
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Giada’s Baked Penne with Squash
Description
Super decadent, creamy and cheesy, this baked penne with squash from Giada is so luxurious yet healthy. I’ve lightened it up a bit, reduced the servings and changed the proportions. You’re going to love every bite.
Ingredients
- 1 delicata squash (12 – 18 oz.)
- 4 oz. whole wheat or chickpea penne
- 2 Tablespoons grass-fed butter
- Half of a small Vidalia onion, peeled & chopped (or 1 shallot)
- 2 – 3 cloves garlic, peeled & chopped
- 1/2 teaspoon salt
- 2 Tablespoons white whole wheat or all-purpose flour
- 1 cup 2% milk
- 1 cup fat free half & half
- 4 oz. grass-fed goat cheese
- 1/2 cup part-skim mozzarella cheese
- 1/2 teaspoon aleppo pepper flakes (or 1/4 teaspoon red pepper flakes)
- Trader Joe’s 21 Seasoning Salute or your favorite non-salt seasoning, to taste
- 5 – 6 oz. frozen broccoli, thawed and chopped
- 1 cup chopped cooked turkey or chicken (optional)
- 1/4 cup freshly shredded parmesan
- For the crunchy topping: 1/4 cup seasoned breadcrumbs + 1/2 cup shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 400 F. If you don’t have a pan that can go from stovetop to oven, spray a casserole pan with cooking spray. Bring a pot of salted water to boil in medium saucepan, add the pasta and let cook according to package instructions.
- Slice off the ends of the squash, then slice lengthwise, scoop out the seeds and slice both halves into thin half-moon slices.
- In a large saucepan, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent. Add the pepper flakes and salt, then stir in the flour and cook for another two minutes, stirring frequently. While whisking, slowly add the milk, then add the goat cheese and 1/2 cup of mozzarella. The sauce should begin to thicken. Taste and add salt, pepper, or seasonings to your taste. Add the squash slices, reduce heat to a low simmer and let cook for about 10 – 15 minutes while you prep the rest of the dish.
- Drain the pasta and thaw and chop the broccoli. If using, chop up the turkey. Toss together the breadcrumbs with 1/2 cup of mozzarella.
- If you are NOT using the stovetop-to-oven dish, pour the sauce with squash into the prepared casserole dish. Add the turkey and broccoli to the sauce mixture and stir to mix, then then top with the drained penne and the shredded parmesan. Gently stir to mix in the penne. Sprinkle with the seasoned breadcrumb mixture, then bake at 400 for 20 – 25 minutes or until the sauce is bubbly all over and the crumbs are toasted and browned. Enjoy!
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition calculations are estimated with chickpea pasta and turkey.
2 comments
This is the perfect comfort food dish! We are squash lovers but never thought to put it in a pasta dish. This sounds amazing.
I love every single bit of this recipe, Ann, sounds out of the world good. Pinning to try later!