ROASTED BUTTERNUT SQUASH PASTA whole foods market cookbook


Last summer, my sister-in-law helped me to plant my first garden. I was nervous at first, given my penchant for killing plants, but it didn’t take long for me to convert into a full fledged garden enthusiast. In the fall, we harvested our squash. With our first batch, I made butternut squash ravioli.  I had trouble deciding what to do with the rest, so I stored it in a dry, cool place while I waited for the right recipe to come along. And I’m glad that I did. For Christmas, my thoughtful friend, Jamie, gifted me The Whole Foods Market Cookbook. Even my carnivorous husband enjoyed this dish as it is simple, but packed with flavor! Buen provecho…



ROASTED BUTTERNUT SQUASH with PASTA – Whole Foods Market Cookbook


4 cups butternut squash (approximately 1 medium squash)
1 1/2 cups chopped onion (approximately 1 medium onion)
3 cloves minced garlic
1/2 teaspoon red chili flake (use more if you like heat)
1 tablespoon lemon juice
2 teaspoons salt


1 pound pasta (farfalle, penne, gemilli, etc)


1/2 cup minced flat leaf parsley
1/2 cup grated parmesan cheese
salt and pepper to taste


Squash: 
PREHEAT oven to 375.*  PEEL butternut squash with a vegetable peeler.  CUT the squash in half with a heavy knife, lengthwise.  SCOOP out the seeds and discard.  DICE the squash into 1 inch cubes, yielding 4 cups.*  COMBINE squash with onion, garlic, chili flake, olive oil, lemon juice, and 2 tsp salt in a large mixing bowl.  ROAST mixture in a roasting pan for 45 minutes, or until golden brown, shaking it up occasionally. 



Pasta: 
BOIL water with 1 tablespoon of salt in a large pot.  COOK pasta for 8-10 minutes until it is al dente.  DRAIN pasta and place in large mixing bowl.  MIX in the cooked squash, parsley, parmesan cheese, salt and pepper.* 

*notes:  I prefer to roast squash at 450 degrees for 25-35 minutes, heating the oil in the pan for a few minutes first.   I also prefer the squash no bigger than 3/4 inch.  When mixing, I used less pasta and more veggies.  



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Filed under butternut squash, pasta, vegetarian

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