Ingredients needed:
* 1 1/2 lbs. pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-sized pieces
* 1/4 cup EVOO, plus more for drizzling
* Salt and pepper
* Freshly grated or ground nutmeg
* 1 lb. whole-wheat or whole-grain penne rigate
* 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
* 4 large cloves garlic, minced
* 1 piece fresh ginger, peeled, then grated or finely chopped
* 1 chile pepper, such as Fresno or jalapeno, finely chopped, or 1 teaspoon of crushed red pepper
* 1 bunch of scallions, whites and greens separated, each finely chopped
* 1 cup of chicken or vegetable stock
* A handful of grated Parmigiano-Reggiano cheese, plus more for garnish
Preparation steps:
* Preheat oven to 475 degrees.
* On a baking sheet, drizzle the squash with some of the EVOO; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges (approximately 20 minutes).
* Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 cup of starchy cooking water.
* While the pasta is cooking, heat 1/4 cup EVOO in large skillet, four turns of the pan, over medium-high. Add the parsley stems, garlic, ginger, chile and scallion whites; swirl for about 3 minutes. Add the stock and reduce heat to simmer. Add half a ladeful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine and adjust the seasonings.
Enjoy
