Butternut Squash Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 butternut squash, peeled and cubed3 cups dry penne pasta1 15-oz can of white beans (preferably larger butter beans)1/3 cup almonds2 tsp brown sugarOlive oil1/4 cup chopped onion3 cloves garlic3 tbsp or so of lemon juiceZest of one lemon3 tbsp parmesan cheese, grated
1) Preheat oven to 375 degrees F
2) Clean, peel, and chop butternut squash. Discard seeds.
3) Toss the squash with 1/2 tablespoon olive oil, salt and pepper to taste, and 2 tsp brown sugar. Add additional spices if you desire.
4) Bake for 30 minutes or until soft. Set aside.
5) Cook pasta according to directions. Drain, rinse in cool water, and set aside.
6) In large pan, saute onions and garlic in 1/2 tbsp olive oil.
7) After onions are soft, add beans. Season onions, beans, and garlic to taste.
8) Mix all previous components.
9) Shake lemon juice, 2 tbsp olive oil, and zest of one lemon together. Add to pasta salad and toss.
10) Put in a container and chill. Add parmesan cheese to taste when serving.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NSIMPKINS.
2) Clean, peel, and chop butternut squash. Discard seeds.
3) Toss the squash with 1/2 tablespoon olive oil, salt and pepper to taste, and 2 tsp brown sugar. Add additional spices if you desire.
4) Bake for 30 minutes or until soft. Set aside.
5) Cook pasta according to directions. Drain, rinse in cool water, and set aside.
6) In large pan, saute onions and garlic in 1/2 tbsp olive oil.
7) After onions are soft, add beans. Season onions, beans, and garlic to taste.
8) Mix all previous components.
9) Shake lemon juice, 2 tbsp olive oil, and zest of one lemon together. Add to pasta salad and toss.
10) Put in a container and chill. Add parmesan cheese to taste when serving.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NSIMPKINS.
Nutritional Info Amount Per Serving
- Calories: 305.5
- Total Fat: 11.5 g
- Cholesterol: 1.5 mg
- Sodium: 44.2 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 7.6 g
- Protein: 9.9 g
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