Roasted Butternut Squash with Penne Pasta

Preheat oven to 375° F. Peel the butternut squash. Using a heavy knife, cut the squash lengthwise. Scoop out the seeds and discard them. Dice the squash into 1 inch cubes.

Place the squash cubes in a large mixing bowl, and add the onion, garlic, red pepper flakes, olive oil, lemon juice and the two teaspoons of salt. Toss the ingredients to mix well. Place the mixture in a large roasting pan and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be tender-firm, not mushy.

Bring a large pot of salted water to the boil. Add the pasta, and cook until al dente. Drain and place pasta in a large serving bowl. Mix in the cooked squash mixture, parsley, parmesan cheese, and salt and pepper.