Sarah: Created page with "Category:Course:Entree Category:Cuisine:American Category:Base:Vegetables Category:Base:Grains Category:Prep:Oven Category:Prep:Stovetop Category:Die..."

2020-02-13T22:11:46Z

Created page with "Category:Course:Entree Category:Cuisine:American Category:Base:Vegetables Category:Base:Grains Category:Prep:Oven Category:Prep:Stovetop Category:Die..."

New page

[[Category:Course:Entree]]
[[Category:Cuisine:American]]
[[Category:Base:Vegetables]]
[[Category:Base:Grains]]
[[Category:Prep:Oven]]
[[Category:Prep:Stovetop]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
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.

==Ingredients==
* 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

==Directions==
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.

==Notes==
Can be made gluten free by simply substituting your gluten free pasta of choice.

Roast butternut squash pasta - Revision history

Sarah: Created page with "Category:Course:Entree Category:Cuisine:American Category:Base:Vegetables Category:Base:Grains Category:Prep:Oven Category:Prep:Stovetop Category:Die..."