Monday, December 12, 2011

{simple} roasted butternut squash + pasta

It's been far too long since I posted a recipe around here.  We've actually been cooking a lot of great vegetarian recipes lately to stretch the grocery budget a bit. And have had success with these recipes:
Curried Lentil Soup
Lentil Shepherd's Pie with Mashed Sweet Potatoes
Black Bean Burgers
Mexican rice + pinto beans ((had to modify these a bit))

Here's my take on roasted butternut squash and pasta ((my first recipe with similar ingredients))...it couldn't be easier, but it's full of flavor!
Directions:
Preheat oven 400 degrees Fahrenheit
Peel and cube butternut squash ((about 2 cups))
Cut red onion into bite-size pieces ((use more if desired))
Place onion and squash on to backing pan and pour about 1/8 c. olive oil over, stir to coat
Bake at 400 for 20 minutes or until tender
Meanwhile, heat water and cook preferred pasta according to package directions
When both pasta and squash/onion are cooked, combine after draining pasta.
Salt and pepper to taste
Serve as-is or add parmesan/romano cheese if desired
Yields: 2 servings

Do you have a favorite winter squash recipe?
I'm linking up with Heather and Megan.


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