Pasta with Butternut Squash, Roasted Garlic and Rosemary
- 1lb small tube (whole wheat) pasta, such as penne rigate
- 1 medium butternut squash, peeled and cubed
- 1/4 cup olive oil, divided
- 4 garlic cloves, in skin
- 1 large sprig of fresh rosemary
- 1/4 cup grated Romano cheese (use the good stuff)
- Pinch of red pepper flakes
- Salt and pepper, to taste
1. Preheat oven to 375. Peel the butternut squash using a very sharp knife of vegetable peeler. Cut off the top and bottom, then cut squash in half. Scoop out the pulp and seeds from both sides, and then cube the entire squash (about 1/2″ cubes). Here is a pretty great tutorial.
2. Place cubed squash on a large baking sheet and toss in 2 T olive oil, salt and pepper. Also place garlic cloves on the pan, drizzling with olive oil so they stay moist. Bake for about 40 minutes, until both squash and garlic are soft.
3. Boil pasta according to package directions. Heat a large pan on medium; squeeze garlic out of its skin and add it to a pan along with remaining 2 T olive oil, squash and pasta. Add rosemary, red pepper flakes and season with salt and pepper, to taste. Cook for a few minutes, stirring continuously, until everything is thoroughly combined and heated through. Stir in Romano cheese and serve.
I'm a 200-hour Registered Yoga Teacher, writer and cat lover in Orlando, Florida. Thank you for stopping by!