Martha Stewart inspired this recipe, and I have changed the original so many times that now it has my stamp on it. I have tried in the past to use all whole wheat pasta, but the texture is a little too coarse for my family. Thus, you will notice I use half whole wheat pasta and half white pasta. No one has ever made a fuss about it, so it stays! You will love the simple combination of sweet roasted squash and red onions with fresh garlic and parmesan cheese. You will also love that this dish takes less than 30 minutes from start to finish! I like to make enough so there will be left-overs for tomorrow’s lunch. Enjoy!
Roasted Butternut Squash and Penne Pasta
- 2 Cups Dry Whole Wheat Penne
- 2 Cups Dry Enriched Penne
- 1/4 Cup Olive Oil divided
- 1 large Butternut Squash 4-5 Cups, peeled and cubed
- 1 large Red Onion 1 to 1 1/2 Cups, cubed
- 3 cloves Garlic minced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3/4 Cup Parmesan freshly grated
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine the cubed squash and onion with half of the olive oil (2 tablespoons) and salt and pepper. Mix until the vegetables are well coated.
- Pour the vegetables onto a tin foil-lined baking sheet and roast for about 10 minutes, stirring once during the cooking process.
- Meanwhile, bring a large pot of water to boil and prepare the penne pasta. Drain pasta and leave it in the strainer during the next step.
- Heat remaining olive oil over medium heat in the large, currently empty, pot. Sautee the minced garlic for just 1-2 minutes to release its flavors.
- Return the pasta to the pot and add the roasted vegetables to the mix. You might choose to add one additional Tablespoon olive oil here and that is just fine. Use a rotary cheese grater to quickly shred the parmesan. Fold in 1/2 cup of parmesan and leave the rest for topping individual servings.