Butternut Squash Pasta

Thanks for the cooking challenge, Jo!

This is a beautiful, easy and healthy dish. Feel free to add other veggies to the mix, but I think the simplicity with just the squash is ideal. This will keep in the fridge for a day or two as well.

Butternut Squash Pasta

Ingredients

1 butternut squash, cubed into pieces approx 1-inch in size (I cheated and used pieces already cut up from the grocery)

1 box of whole wheat angel hair pasta

Olive oil

Nutmeg

Salt and pepper

Rubbed sage

Parmesan cheese

Steps

1. Preheat oven to 350 degrees. Place squash in a buttered or spray-coasted pyrex pan, lining the bottom of the pan. Drizzle a coating of olive oil over the squash. Sprinkle heavily with nutmeg. Cover with a pinch of salt and pepper.

2. Cook squash for 25-30 minutes or until soft and mushy.

3. When you have 3 minutes remaining, start boiling your water for the pasta.

4. Boil your pasta (should take about 5 minutes).

5. While your pasta is cooking, in a small sauce pan heat (low heat, just to warm and meld flavors) about 3-4 tablespoons of olive oil, one tablespoon of rubbed sage and two tablespoons of Parmesan cheese.

6. Drain pasta, toss with hot olive oil mixture.

7. Spoon squash into dish. Toss.

8. Heavily top with Parmesan cheese. Toss.

9. Yields a huge bowl of pasta, so eat with friends. Or a hearty appetite.

Enjoy! I served it with a spinach salad and a sauvignon blanc.