Irish Penne

"This is a variation of my usual baked penne, w/a couple of modifications for the contest. I called it Irish Penne because I had to name it - it's a non-Italian penne, and I'm Irish."
 
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Ready In:
2hrs 20mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Cook pasta as directed on package, using lower end of cooking time.
  • Toss with 1 tbs olive oil and set aside in covered pan.
  • Cut squash in half lengthwise, remove seeds and string, and place cut side down in roasting pan to which you have added 2 tbs olive oil.
  • cut onion in half and add to pan.
  • Roast for one hour at 350 degrees.
  • Remove pan, drain any liquid and allow to cool until cool enough to handle.
  • Chop onion, cube squash (without skin) and mix with penne in a large mixing bowl.
  • If some areas of squash are too mushy to cube, scoop out of skin and add to mixing bowl.
  • Add tomato and roasted red pepper.
  • Toast pine nuts under broiler or in dry skillet; coarsely chop and add to mixing bowl.
  • Add both cheeses, salt& pepper, and mix well.
  • Place contents of mixing bowl in 13x9 pyrex dish which has been sprayed with PAM.
  • Pour evaporated milk evenly over entire dish, cover with foil and bake for 30 minutes.
  • Remove from oven, remove foil, sprinkle evenly with breadcrumbs and return to oven.
  • Bake for 20-30 additional minutes (watch that breadcrumbs don't burn).

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Reviews

  1. This wasn't at all what I was expecting. I used squash and followed the directions to the letter - but it was very dry and lacked flavour - it really needs something to help "spice" it up a bit. If you are making this - oil the onion as well as it tends to stick to the pan. Perhaps adding more evaporated milk may have helped? I would omit the pine nuts next time as they do not really meld with the flavour of the dish that well.
     
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