Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Whole-Wheat Penne with Butternut Squash and Beet Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 6 Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens. Ingredients One 16-ounce package whole-wheat penne, or other pasta 2 tablespoons unsalted butter 1 onion, cut into slivers 1 small butternut squash (1 ½ to 2 pounds), peeled, seeded, and cut into ½-inch dice 8 ounces shiitake mushrooms, stems removed, cut into ¼-inch-thick slices ¼ cup dry sherry 3 cups homemade or low-sodium canned chicken stock, skimmed of fat 3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into ½-inch strips 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper 2 ounces low-fat goat cheese, crumbled Directions Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap. Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese. Cook's Notes Roast leftover beets to serve along with the pasta. Peel and cut into thin wedges, drizzle with a tablespoon of olive oil, and season with a pinch of salt and pepper. Roast in a 400-degree oven until tender, about 30 minutes. Rate it Print