Roasted Squash Pasta

Tonight we made Roasted Squash Pasta. It was really good. I made a few minor modifications. I only used 1/2 tsp crushed red pepper flakes (this was plenty). I cooked the squash at 385 degrees. And, I added the garlic, pine nuts, and spices after the squash had been in the oven for 10 minutes so that they wouldn’t burn. I stirred during this addition and again 15 minutes later. We had it with some steamed broccoli. We both called this one a keeper.

Roasted Squash Pasta

** Note – peeling butternut squash – While this looks really difficult, it is actually quite easy. You can peel a butternut squash with a regular old vegetable peeler. After peeled, slice it down the middle and scoop out the seeds and goo. Then chop it up.



Filed under Dinner Entrees, Vegetables

3 responses to “Roasted Squash Pasta

  1. Martha H

    On peeling butternut squash — I like to put it in the oven for a little bit (usually while cooking something else) to partially roast, and then the peel slides right off except for a few spots that I hit with the peeler.

  2. Thats a good idea too. After I posted this about peeling the squash, I wondered if really old dull peelers would work (I have a nice sharp new one that I bought about a year ago, just so I could peel butternut).


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