Roasted Butternut Squash with Penne Pasta

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

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.

Recipe by Sound Consumer

Source: Sound Consumer October 2004

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More about: Parmesan, pasta, winter squash

Comments

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I brought the leftovers to

I brought the leftovers to work and gave out the recipe 3 times before I had taken a bite. Tons of flavor, filling, and inexpensive. Awesome recipe!

A few modifications needed

Now that I have tasted it, I would add the juice of an entire lemon (about 2 Tbsp), not just the 1 Tbsp. I would also add a protein source to make this more balanced - black beans, tempeh, or chicken, if you are a meat-eater. I used whole wheat pasta. This was simple to prepare once the squash was cleaned and cut. It does take time. The squash was mushy after 45 minutes so I would roast it no more than 40 min to get better texture. I added crumbled feta to tihs dish and it immensely improved the flavor - the contrast between roasty sweet and pungent savory is great!

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