Butternut Squash Pasta
A lip-smackingly good combo of winter produce and Mediterranean ingredients.
Butternut Squash PastaServes 4
- 1 butternut squash, peeled and cut into 1-inch pieces
- 1 sweet onion, diced
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- Poultry seasoning to taste
- 1 pound bow-tie pasta, dry weight
- 3 cloves garlic, minced
- 1/2 cup pine nuts, toasted
- 2 ounces Parmesan cheese, grated
Prep time: 20 minutes
Total time: 1 hour
Preheat oven to 350 degrees Fahrenheit.
Combine squash with onions in mixing bowl and toss with 2 tablespoons olive oil. Line veggies on baking sheet. Sprinkle with light coating of salt, pepper and poultry seasoning. Cook for 30 to 40 minutes or until tender. Remove squash from oven.
Meanwhile bring large cooking pot of water to full boil. Cook pasta according to directions. Drain and set aside, reserving some pasta water.
Add 1 tablespoon olive oil to large 12-inch inch skillet over medium-high heat. Heat about 1 minute. Add garlic. Cook about 1 minute or until garlic begins to brown. Add roasted squash. Cook about 5 minutes, stirring occasionally. Slowly add pasta and stir. Add pasta water. Stir in half the Parmesan cheese. Cook about 5 minutes, in 2 batches if necessary.
Add pine nuts and the remaining Parmesan cheese. Stir and serve.