You guys, let’s talk about butternut squash. It can be sweet, savory, salty…it’s such a cheap and versatile option.
This recipe came together when I had a craving for a creamy pasta, but wanted to keep it light. With just a hint of sweetness and creaminess, roasted butternut squash seems indulgent but really isn’t.
I had gotten some pretty organic tomatoes on major sale at the grocery store, so I threw those in over some tricolor pasta and voila, there it is. It’s all about making use of what’s in the fridge, right?
- 1 medium butternut squash
- 1 cup tomatoes
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp milk or cream
- 1/4 cup vegetable stock
- rosemary, garlic, salt, and pepper to taste
- 2 cups uncooked tricolor pasta
- roasting pan
Preheat the oven to 425 degrees. While it’s preheating, cut your squash in half lengthwise and scoop out the seeds. Fill the pan with just enough water to cover the bottom, and place the squash cut side down. Roast it for 35 minutes, or until it easily scoops out with a spoon.
While that’s cooking, cut the pear tomatoes in half and toss them in olive oil with a bit of salt, pepper and garlic powder or crushed garlic. (My garlic was looking a little funky that day, so I decided to use the powdered version instead, but roasted crushed garlic is amazing.)
Pop the tomatoes in the oven with the squash, and roast those for 10-12 minutes, until they’re soft and malleable.
While that’s cooking, boil your water and cook and drain the pasta according to the directions. I used tricolor vegetable rotini for an extra helping of veggies.
Once the squash is roasted, give it a couple minutes to cool, then scoop out the insides. It should come out easily. Drop it in the blender and mix with the butter, cream or milk, salt, pepper, rosemary, and a little more garlic. Puree it until it’s creamy and smooth.
Put a layer of pasta on your plate, and top with tomatoes. Sometimes I like to throw some cheese; Parmesan or mozzarella is good, and I bet gruyere would also taste delicious.
And there’s dinner! It’s quick, simple and healthy. The leftovers taste great for lunch, and if there’s any butternut squash mixture left, it makes a great base for butternut squash soup. (Then again, I think everything is a good base for soup! Have you checked out my vegetarian chili recipe?)
What’s your favorite simple veggie dinner? Post it in the comments or hit us up on the Facebook page.