Roasted Winter Squash Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch dice
• 3 garlic cloves, peeled, lightly crushed
• salt & freshly ground black pepper (to taste)
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons extra virgin olive oil
• 3/4 lb pasta, either long pasta like spaghetti or 3/4 lb penne
• 2 ounces ricotta salata, grated or 2 ounces crumbled goat cheese
• 1 tablespoon chopped fresh parsley
• parmesan cheese (optional)

Recipe

• 1 preheat oven to 425 degrees.
• 2 toss squash, garlic, salt and pepper, rosemary, and 1 tablespoon of the oil in a large bowl.
• 3 place mixture on a baking pan lined with aluminum foil and bake for 30 minutes.
• 4 10 minutes into roasting the vegetables, put a pot of water on for the spaghetti. when the water comes to a boil, cook spaghetti according to package directions.
• 5 when squash is finished cooking, place mixture in a large wide pasta bowl. (you can either remove the garlic cloves at this point, or if you like a strong garlic flavor, finely chop the garlic and put back into the squash mixture.)
• 6 stir cheese into the squash.
• 7 add 1/2 cup pasta water to the mixture and cover with aluminum foil to keep warm until the pasta is done.
• 8 cook pasta al dente. drain well and toss with the squash and cheese mixture.
• 9 top with the remaining oil, parsley, and grated parmesan cheese.