As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta. Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!
1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
Toss butternut squash in olive oil. Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking. Place in oven at 450*. While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent. Boil pasta al dente,drain, and combine with onion mix. Salt and pepper to taste. Check squash every 5-10 minutes and flip as needed. When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.