Roasted Butternut Squash with Penne Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 435.9
- Total Fat: 10.7 g
- Cholesterol: 6.3 mg
- Sodium: 513.8 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 6.1 g
- Protein: 18.5 g
View full nutritional breakdown of Roasted Butternut Squash with Penne Pasta calories by ingredient
Submitted by: NEVILLE462002
Number of Servings: 6
Ingredients
-
Garlic, 3 clove minced
Barilla Plus Penne, 16 oz
Onions, raw, 1 1/2cup, chopped
1 medium Butternut Squash, (4 cup cubes)
Olive Oil, 3 tbsp
Lemon juice, 1 tbsp
Red chili flakes, 1/2
Salt, 2 tsp
Parmesan Cheese, grated, 1/2 cup
Directions
Preheat oven to 375
Peel butternut squash with a vegetable peeler.
Cut squash in half lengthwise, scoop out seeds, and discard them.
Dice squash into 1 in cubes. Place squash in mixing bowl and add onion, garlic, red chili flakes, olive oil, lemon juice, and salt. Toss ingredients to mix well.
Place mixture in large roasting pan and roast for about 45 min, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.
Cook pasta according to directions. Drain and place in large serving bowl. Mix in cooked squash mixture and parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user NEVILLE462002.
Peel butternut squash with a vegetable peeler.
Cut squash in half lengthwise, scoop out seeds, and discard them.
Dice squash into 1 in cubes. Place squash in mixing bowl and add onion, garlic, red chili flakes, olive oil, lemon juice, and salt. Toss ingredients to mix well.
Place mixture in large roasting pan and roast for about 45 min, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.
Cook pasta according to directions. Drain and place in large serving bowl. Mix in cooked squash mixture and parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user NEVILLE462002.
