Ingredients
- 6-8 oz Al Dente pasta
- 1 medium butternut squash
- 1 onion chopped
- 1/2 red bell pepper cubed
- 4 tbsp olive oil cubed
- 1 1/2 coarse kosher salt
- 1/4 fresh sage chopped
- 2 garlic cloves
- 1/2 cup walnuts chopped
- 1/3 cup grated parmesan cheese
- chopped parsley
Instructions
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Preheat oven to 400 degrees. Peel, seed and cut squash into 1 inch cubes. Put 2 Tbsp. olive oil in a large jelly roll or roasting pan. Spread out squash and onion in a single layer in pan. Sprinkle with 1 ½ tsp. coarse salt and toss in pan. Roast for 10 minutes. Stir. Then roast for 10 more until squash is soft.
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In meantime, in a large skillet over medium heat, stir garlic and bell pepper with 2 tbsp. olive oil for 1 minute. Add sage and walnuts for another minute.
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Add squash mixture to skillet.
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Cook pasta in boiling, salted water for 3 minutes. Before draining, ladle ¾ cup cooking liquid into skillet with squash. After testing for doneness, drain and toss in skillet with parmesan. Salt and pepper to taste.
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Garnish with more parmesan and parsley. Serve.
Notes
- Hints and Suggestions:
- I love Morton’s Kosher salt. It’s cheap and perfect for salting your pasta water and roasting vegetables. Never use table salt for roasting.
- Important that vegetables are in a single layer when roasting. Use two pans if you must.
- Easiest to peel the squash with a vegetable peeler if you cut the squash in half. Remove all the peel
- Variations: Top with crumbled bacon. Add a can of drained beans to the oil and sage. Add a handful of spinach or arugula to the squash in the skillet. Sauté cooked chicken sausage with the garlic and pepper.
- To serve 6 to 8, using the full bag (10-12 oz.) of pasta….use a bit more of all the ingredients. Eg: a large squash (8 cups, cubed), 5 Tbsp. olive oil, 2 tsp. salt, 3 cloves garlic, ⅓ cup sage. 1 cup cooking water. You get the idea!
