Quick Butternut Squash and Onion with Bowtie Pasta
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 168.9
- Total Fat: 4.9 g
- Cholesterol: 7.8 mg
- Sodium: 5.1 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.6 g
- Protein: 4.0 g
View full nutritional breakdown of Quick Butternut Squash and Onion with Bowtie Pasta calories by ingredient
Introduction
This is so easy and very tasty, and rich in postassium This is so easy and very tasty, and rich in postassiumNumber of Servings: 12
Ingredients
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1 large butternut squash, peeled and cubed into about 1" cubes
1 large onion, sliced in half, then sliced into 1/2 moons
3 cups cooked al dente bow tie pasta, whole wheat if you can find it
1/4 cup olive oil
salt and pepper
Directions
TIP: I USE A SMALL BOWL JUST BIG ENGOUGH THAT IT WILL HOLD THE SQUASH UPRIGHT, WHILE YOU HOLD ONTO THE TOP. PLACE BOWL ON A COOKIE SHEET WITH SIDES, AND START TO RUN YOUR VEGETABLE PEELER FROM THE TOP TO THE BOTTOM. TURN OVER TO GET THE SPOTS YOU MISSED. ALL THE PEELINGS GO ONTO THE COOKIE SHEET AND NOT ALL OVER YOUR COUNTER.
SINCE MOST OF THE SEEDS ARE IN THE BOTTOM, CUT THE SQUASH IN HALF CROSS-WISE. SPOON OUT THE SEEDS AND CUT ALL INTO CHUNKS.
Put the squash on the cookie sheet with sides, top with the onions, drizzle with the amount of olive oil you desire (you don't have to use 1/4 cup - use how much you desire). Sprinkle with salt and pepper, I used quite a bit of salt.
Stir after one half an hour, then cook until tender and onions are carmelized. Put into a serving bowl and add the pasta. I scraped off all the oil I could get off the pan, but add more oil if you wish. I served warm, but it was good cold too.
Number of Servings: 12
Recipe submitted by SparkPeople user NANATOTEN.
SINCE MOST OF THE SEEDS ARE IN THE BOTTOM, CUT THE SQUASH IN HALF CROSS-WISE. SPOON OUT THE SEEDS AND CUT ALL INTO CHUNKS.
Put the squash on the cookie sheet with sides, top with the onions, drizzle with the amount of olive oil you desire (you don't have to use 1/4 cup - use how much you desire). Sprinkle with salt and pepper, I used quite a bit of salt.
Stir after one half an hour, then cook until tender and onions are carmelized. Put into a serving bowl and add the pasta. I scraped off all the oil I could get off the pan, but add more oil if you wish. I served warm, but it was good cold too.
Number of Servings: 12
Recipe submitted by SparkPeople user NANATOTEN.
Member Ratings For This Recipe
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