Butternut Squash & Corn Whole Wheat Pasta

I love entering contests, and when I came upon the “Legends from Europe Contest” I knew I wanted to give it whirl!   What is Legends from Europe?  They’re makers of hams and cheeses, and here’s what they say~~’These world-class hams and cheeses look and taste different, yet have a lot in common. Made for centuries with traditional methods, they belong to an elite group certified under the Protected Designation of Origin (PDO) system.’

This dish makes me think of Fall, Thanksgiving, and American Indians!  It’s filled with beautiful colors reflective of fall leaves turning~~the maize, or corn, makes me know how resourceful and industrious the American Indians were in helping the first settlers who came to America.  And, the butternut squash just means Thanksgiving’s  right around the corner!  Now, the whole wheat pasta, well, that’s another story.  This dish is so full of interesting flavors~~hints of cinnamon and allspice, smokey cumin, and a subtle sweet that’s unexpected, plus there’s that yummmeee saltiness of the Grana Padano cheese.  Come venture into enticing flavors that will make your realize you need no meat!

Butternut Squash & Corn Whole Wheat Pasta

Serves:  4-6

What you need & What you do:

1 medium size butternut squash (ends cut off, cut into slices and seeds removed)

4 tbl butter

4 tbl extra virgin olive oil

3 tbl raw sugar

1 tsp Chinese 5-spice

1 tsp ground cumin

1/2  tsp sea salt

1/2 tsp ground pepper

1 cup sliced cherry tomatoes

1 cup frozen corn

1/4 cup chopped cilantro (you can substitute parsley if you don’t like cilantro)

8 oz whole wheat penne pasta (cooked according to directions)

1/4  cup grated Legends Grana Padano

Butternut Squash & Corn Whole Wheat Pasta

Over medium heat in a heavy skillet, melt the butter and add the olive oil.  Put the butternut squash slices in and saute for about 10 minutes turning the pieces as needed.  Sprinkle on the sugar, chinese 5-spice cumin, salt and pepper.  Reduce heat to low and add the tomatoes and corn and toss.  Cover with a lid and cook about 15-20 minutes.  Add the cilantro and pasta and toss together.  Reduce heat to simmer and cook another 5-10 minutes.  Toss in the Grana Padano and serve. 

©alice d’antoni phillips

Butternut Squash & Corn Whole Wheat Pasta




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