Penne alla Bolognese Roasted Delicata Squash Ingredients: Pasta Ground beef Flagpole green onion (only use the white part, and save the green part for the risotto) Celery Garlic Tomato paste Cheese Delicata squash 1) Prepare the ingredients: - Wash and dry fresh produce. - Heat oven to 425 degrees. - Heat a large pot of generously salted water to the boil on high. - Remove and discard stem and root ends from squash. Slice squash in half lengthwise. Scoop out and discard seeds and stringy bits. Slice crosswise into 1/2�-thick pieces. - Thinly slice white part of onion. - Thinly slice celery (remove and discard any leaves). - Roughly chop garlic. - Finely grate cheese. 2) Start the sauce: - Heat 2 teaspoons olive oil in a large sauce pan on medium-high until hot. - Add ground beef and cook, stirring occasionally, until browned and barely cooked through, 3 to 5 minutes. Season with salt and pepper. - Add sliced onion whites, sliced celery, and chopped garlic and cook until softened and aromatic, about 1 minute. Season with salt and pepper. - Add tomato paste and cook, stirring constantly, until paste is distributed and oil takes on golden color, about 30 seconds. - Add 1 cup warm water, reduce heat to low, and cover. 3) Roast the squash: - While sauce cooks, arrange sliced squash in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Transfer to oven and cook until browned in spots and just tender, about 10 to 12 minutes. Remove from oven. 4) Cook the pasta: - While the squash and sauce cook, add the pasta to the boiling water and cook for 8 minutes. Drain, reserving 1/2 cup pasta cooking water. - Transfer cooked pasta and reserved pasta water to the pan of sauce and return to medium heat. Simmer, stirring frequently, until sauce reduces somewhat and loosely coats pasta. - Remove from heat and add about 3/4 of the grated cheese. Stir to combine. 5) Finish your dish: - Divide pasta and sauce between two dishes. Serve roasted squash alongside.
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