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Roasted Butternut Squash Penne Vodka

  • Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 to 6

Ingredients

  • 1 (12-ounce) pkg. penne pasta
  • 1 tbsp. salt
  • 1 large or 2 medium butternut squash, peeled, seeded and diced into cubes
  • 1 small onion, quartered and sliced
  • 2 tbsp. olive oil
  • 1 tbsp. coarse kosher salt
  • 1 pinch of crushed red pepper flakes
  • 1 (24-ounce) jar Vodka Sauce
  • 1 c. Parmesan cheese, finely grated (plus extra for garnish)
  • Fresh basil, to garnish
  • Black pepper, to taste

Directions

  1. Preheat oven to 425°. Place butternut squash and sliced onion on a large baking sheet. Coat squash with coarse salt and olive oil. Roast until tender, 25 to 30 minutes, tossing halfway through.
  2. Meanwhile, cook pasta according to package instructions.
  3. Once the squash and onions are roasted, place them in a large bowl and roughly blend them with an immersion blender.
  4. Toss the blended squash and onion with crushed red pepper and Victoria® Vodka Sauce in a large skillet. Add the cooked pasta and 1 cup Parmesan cheese to the mixture and toss until pasta is evenly coated.
  5. Serve hot, topped with additional cheese and garnished with basil.

Tips

Use Green Giant® Riced Veggies Butternut Squash cooked according to packaging and cooled to skip the prep work dicing butternut squash.