Roasted Butternut Squash with Penne Pasta

Sidewalk Shoes Roasted Butternut Squash Pasta

Seasonal eating.  I am really trying hard this year to do this.  So, I know that there is not that much in the dead of winter, and I am not taking it to the extremes.  I am not above buying a hothouse cucumber because I am in the mood for some Thai fried rice and I love a little cucumber on top.  However, I am eating a lot of squash and kale and cabbage right now. 

I bought oodles of squash this fall when it was on sale and have it safely stored away in my cool garage.  One of my favorite winter squashes is butternut and one of my favorite ways to eat it is roasted, so this recipe from The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipeswas high on my list.

It did not disappoint.  Totally easy and perfect for a weeknight dinner (especially good for meatless Mondays!)

Roasted Butternut Squash with Penne Pasta

  • 1 medium butternut squash
  • 1 1/2 cups diced onion
  • 3 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 pound penne pasta
  • 1/2 cup minced parsley
  • 1/2 cup grated parmesan cheese

Preheat the oven to 375 (I think I did mine a little warmer – more like 400 or 425).

Peel and seed the squash.  Dice into 1 inch cubes.  Place the squash, onions, garlic, red chili flakes, and olive oil in a bowl and toss to combine.

Place on a roasting pan and roast for 45 minutes, or until golden brown, stirring occasionally.

Bring a large pot of salted water to a boil and cook the pasta as directed.  Drain the pasta and place in a large bowl.  Toss with the squash mixture, parsley, parmesan cheese, and salt and pepper to taste.  (I added a little bit of spinach at this time because I had some and it added a little more color to it.

Serves 4

 

This will be my entry for this week’s Presto Pasta Nights hosted by Alisha of Cook. Craft. Enjoy.

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Comments

  1. says

    I’m not much on seasonal eating either. I just like to eat what I want whenever I want. Butternut squash is fairly new to me and I love it roasted. This looks wonderful!

  2. says

    Good grief, I missed cat blogging! Well…my first though was: “I shouldn’t have said that!”

    Love this pasta dish, Lisa. But then anything with butternut squash hits the spot with me. I even like it in salads!

  3. says

    Sounds great –and healthy! I love squash also (year round).. When we last ate out at Ruby Tuesdays, I ordered some grilled salmon, spaghetti squash and grilled zucchini… SUCH a good dinner –and healthy…

    I had never had spaghetti squash before –but really liked it…

    Have a great week.
    Hugs,
    Betsy

  4. says

    Just curious-why did you finish the book-if books are so bad-I do not feel obligated to finish it, unless I agreed to review it.

  5. says

    This sounds wonderful. I will definitely try it. I noticed Whole Foods has butternut squash already cubed, for those of us that didn’t think ahead during the fall months. We tried their pre-packaged kale and other greens, red onion and tons of garlic last night. While I prefer to buy non-packaged veggies, I wanted to try what they put together and we really enjoyed it. It must have had 30 cloves of garlic, so we weren’t able to finish it all, but with a little veggie base in water it steamed nicely. Kale is growing on me.