Roasted Butternut Squash with Penne Pasta

Serves: 6 to 8

Your rating: None (12 votes)

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 butternut squash. Using a heavy knife, cut squash lengthwise. Scoop out seeds and discard them. Dice squash into 1-inch cubes.

Place squash cubes in a large mixing bowl, and add onion, garlic, red pepper flakes, olive oil, lemon juice and salt. Toss 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 a boil. Add pasta, and cook until al dente. Drain and place pasta in a large serving bowl. Mix in cooked squash mixture, parsley, Parmesan cheese, salt and pepper.

Each serving: 360 cal, 9g fat (2g sat), 5mg chol, 760mg sodium, 57g carb, 3g fiber, 5g sugars, 11g protein

Source: Sound Consumer October 2004

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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