Pasta With Roasted Butternut Squash, Black Pepper and Parmesan
1 Pound linguine
2 Cups butternut squash, cubed
4 TBS EVOO
3 Cloves garlic, peeled and smashed
Salt, to taste
Fresh ground black pepper
1/4 Cup Parmesan, plus more for serving
This pasta is ideal for a cold, dreary night, but I wasn't quite expecting it to be 70 degrees today! Still, this is a delicious vegetarian meal for any time regardless of the weather. For the devoted carnivore, add some slices of left-over maple-mustard glazed chicken, or crumbled sweet Italian sausage.
Pre-heat oven to 475 degrees. Toss the squash in olive oil, garlic and salt and pepper on a baking sheet until evenly coated. Roast for about 30 minutes, or until tender and caramelized. In the mean time boil water for your pasta. Cook pasta until al dente and return to pot. Toss in squash, Parmesan, and black pepper and stir until combined. Season with more salt if needed.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.
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