January 18, 2011
recipe time! i made this roasted butternut squash and red onion pasta last night and boy was it yummy. it goes together quickly and makes for an easy kitchen clean-up, too. perfect for guests!
– 1 medium butternut squash
– 1 medium red onion; sliced
– 2 cups fresh spinach
– 16 oz of pasta (i used campanelle)
– 1 tbs olive oil
– 1 tsp sage
– 1/2 tsp thyme
salt & pepper to taste
*make sure to preserve 1 cup of the salty pasta water as you drain the pasta
preheat the oven to 450°F. quarter, peel, remove the seeds and chop the butternut squash in 1″ pieces (to help peel the squash, you may boil it in about an inch of water for ~15 mins first). toss the squash and the onion together with the olive oil and the herbs and place on a baking sheet. roast in the oven until browned, about 25 minutes. meanwhile, bring some salted water to a boil and add the pasta; cook until al dente and drain, preserving about 1 cup of the salty water. remove the squash mixture from the oven and toss with the pasta, fresh spinach and reserved pasta water. serve and enjoy!