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.