Adapted from a Cooking Light Cookbook.
I love Butternut Squash. It is easuly one of my favorite foods and really is the taste of fall for me. The leftovers of this recipe make a great lunch for the next day and I prefer my meals to do double duty ;)
Butternut Squash Penne
Med Butternut Squash, chopped into 1" pieces
4-6 shallots or 2 sweet onions, juilienned
Sage, 1 tsp
Olive Oil, 1 tbsp
Brown Sugar, 1 tbsp
Preheat oven to 475 degrees.
Combine Squash, shallots, olive oil, sugar, salt and pepper in baking dish and mix well. Distribute evenly throughout the pan. Cook in preheated oven for 20 minutes or until squash is fork tender.
Prepare Penne according to box directions. I prefer whole grain.
After squash is out of the oven, toss with sage and serve over pasta. I also sometimes add a sprinkling of shaved parmesan cheese.
If you have leftover squash and shallots, it can make a quick base for butternut squash soup tomorrow. Just mash in a stockpot, add some chicken broth (about a cup for 1 serving) and a couple tbsps of plain yogurt and PRESTO...yummy fall soup!