Roast butternut squash pasta
A simple, vegan, fall-inspired dinner dish. Based on a recipe originally posted to VegWeb but long since deleted, it's become a favorite for our family.
- 1 lb whole wheat pasta
- 1 large butternut squash
- 3 tbsp extra virgin olive oil
- 4 cloves garlic
- 1 1/2 tbsp pine nuts
- 1 tsp ground sage
- 1 tsp crushed red pepper
- salt and pepper to taste
Cut the squash into 1/2-inch cubes and toss with oil, pine nuts, garlic, sage, and red pepper flakes. Roast in a roasting pan or foil-lined glass pan at 400°F for 30-40 minutes. Just before the squash is done roasting, cook the pasta. Mix the pasta and squash mixture, then apply salt and pepper liberally.
Can be made gluten free by simply substituting your gluten free pasta of choice.