Pasta with Roasted Butternut Squash
This will be your last butternut squash for the 2014/2015 season. They will return in the fall.
You will find a small bunch of fresh sage in your box. Like other herbs, the nutritional and flavor benefits are present, even in small quantities. Vitamin A, calcium, iron and potassium are all contained in sage.
2 tablespoons olive oil
2 cups cubed butternut squash
Fresh garlic, chopped (you can substitute onion if garlic is not on-hand)
salt and pepper to taste
8 ounces uncooked penne pasta
1/4 cup cream
2 tablespoons chopped fresh sage
3 tablespoons balsamic vinegar
Preheat oven to 350º. Coat a roasting pan with the olive oil. Place the squash in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large skillet over medium heat, fry the fresh garlic until soft. Transfer the cooked squash and pasta to the skillet. Gradually pour in the cream as you toss the mixture. Season with sage. Continue cooking until heated through. Transfer to a large bowl, and toss with balsamic vinegar to serve.