GoFarm Blog

Recipes: Week of December 1st, 2020

Penne Pasta with Butternut Squash


12 oz. multigrain penne paste

2 Tbsp extra-virgin olive oil

1 butternut squash, peeled and diced

1 bag dried mushrooms, rehydrated and chopped

4 cloves garlic, minced

1/2 small onion, minced

1/2 tsp red pepper flakes

1 cup grated parmesan cheese

3 Tbs fresh oregano


  1. Add pasta to a pot of boiling water and cook as the label directs (reserve 1 cup of cooking water when draining the pasta)

  2. In the meantime, heat 1 Tbsp olive oil in a large skillet over medium heat. Add squash, and a pinch of salt and pepper. Stir occasionally, until golden and tender, about 5 - 8 minutes.

  3. Transfer to plate and set aside.

  4. Add the remaining 1 Tbsp olive oil into the skillet. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 min.

  5. Add the garlic, onion and red pepper flakes to the mushrooms. Cook until onions are soft, about 2 min.

  6. Combine all ingredients by adding the pasta, squash and 1/2 cup of the reserve water into the skillet. Cook for 2 min. then stir in 1/2 cup parmesan and the remaining cooking water.

  7. Lastly, stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan and serve hot.

Picture and recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/penne-with-butternut-squash-3362500


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