I got two more butternut squash from the CSA this week and wasn’t feeling the idea of spending 1/2 hour stirring risotto. So, I whipped up the following and it was quite delicious (and high in protein!).
Ingredients
1 butternut squash
2 cans chickpeas
1 large ripe tomato
1 pound pasta (your choice, but something hearty)
4 cloves garlic
2 T olive oil
salt and pepper to taste
Process
Cut squash in half lengthwise and remove seeds. Place inside down on a baking pan or stone and place in oven at 375* until soft. Scoop out squash, mash with fork or potato masher, and set aside. Open beans and spread in a single layer on a bar pan or other sided bakeware. Add 1 T of olive oil and shake gently to coat beans. Place in oven on 450*, shaking every few minutes to roll beans and roast evenly. While the beans are cooking, dice the tomato and mince the garlic. Cook pasta al dente. When pasta is done, drain and return to pan. Add squash, beans, tomato, 1 T of olive oil and stir. Salt and pepper to taste. Serve when warmed through.
Tasty and very filling!