Thursday, November 10, 2011

Roasted Butternut Squash on Pasta

This is not really a recipe but more of a thought. Having been out of the house for the last 12 hours, arriving home hungry and looking for a quick dinner, perusing cupboards and fridge, this is the result.
Preheat oven 425F.
Cut up butternut squash, toss with olive oil and season with salt and pepper, put on foil lined pan. Roast about 25 minutes until soft.
Boil salted water and add pasta (I used brown rice pasta), when cooked, drain and put in a bowl and drizzle lightly with olive oil and toss. Add fresh spinach, roasted squash, and sliced prosciutto or ham (or both) top with lots of freshly grated Parmesan.
Serve immediately.

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