It’s winter, which means comfort food time. You could go Bolognese, although if want something that feels a little lighter and you didn’t start cooking dinner at 3pm, this recipe is for you. And don’t get me wrong, we love a Bolognese around here, but this warm and toasty dish is comfort food and healthy(ish) at the same time. Have I mentioned it takes less than 30 minutes to prepare?
INGREDIENTS
4 cups cubed butternut squash
0.75 cup medium diced red onion
3 tbsp olive oil
1 1-1/2 tsp salt
3 cloves garlic small chop
4 oz Picnic Parmesan Spread
16 oz pasta
1 salt & black pepper
INSTRUCTIONS
Pre-heat oven to 450.
Chop butternut squash toss with 3 tablespoons oil and salt, put in pre-heated oven for 20 minutes.
Chop onion and garlic.
Toss chopped onion and garlic with butternut squash & oil after forst 20 mintues, continue roasting for another 20 minutes.
Bring salted pasta water to a boil during second round of roasting. Cook pasta to al dente.
Reserve about 1/2 - 3/4 cup pasta water before draining pasta.
Put pasta back in pan with 4 oz. (8 tbsp or half of container) of Picnic Parmesan Spread. Add a splash of reserved pasta water and heat until warm. Keep adding splashes of pasta water until warm and pasta sauce has a silky consistency.
Enjoy!
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