Butternut Squash & Parmesan Pasta

I made this a couple times for lunch last week (half a small squash is enough for two big servings) and it was gooood. Also quick and easy - some of the most important lunchtime considerations.

Butternut Squash & Parmesan Pasta Recipe


1. Peel and cut up the top part of a butternut squash (before you get down to the seedy, mushy part) and dice into small cubes. Put on a baking sheet and pour a few tablespoons of olive oil over it. Add a good sprinkle of spices - I used herbs de provence, but any Italianish spices or else some garlic and cayenne would be good. Roast at 400 degrees for about 20 minutes till tender but also getting a bit crispy.

2. While the squash is roasting, boil some penne pasta.

3. Drain the pasta and put it in a bowl with a drizzle of olive oil. Sprinkle generously with grated parmesan, stir it so the cheese melts a little, then add the roasted squash.


Enjoy!