• Roasted Butternut Squash with Penne Pasta

    Another winner recipe from the Whole Foods Cookbook and a personal favorite of mine.

    Roasted Butternut Squash with Penne Pasta


    • 1 medium butternut squash
    • 1 1/2 cups diced onion
    • 3 cloves garlic, minced (1 1/2 teaspoons)
    • 1/2 teaspoon crushed red chili flakes
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 teaspoons salt (optional – see sodium amount in nutritional information below)
    • 1 pound penne pasta (preferably whole wheat)
    • 1/2 cup minced parsley
    • 1/2 cup grated Parmesan cheese
    • salt and pepper to taste


    Preheat oven to 375 degrees. Peel the squash and cut in half.  Scoop out seeds and dice squash into 1-inch cubes (about 4 cups).  Place the cutes in a large mixing bowl.  Add the onion, garlic, chili flakes, olive oil, lemon juice and salt.  Toss well.  Place the mixture in a large roasting pan.  Roast for about 45 minutes, until golden brown, stirring occasionally.  The squash should be firm-tender, not mushy.

    Bring a large pot of salted water to a boil ( salt optional).  Add the pasta and cook until al dente.  Drain, place in serving bowl.  Mix in the squash mixture, parsley, Parmesan cheese, salt and pepper.

    Nutritional Information: (per serving) calories 400, calories from fat 130, protein 13g, carbs 56g, total fat 15g, cholesterol 10mg, sodium 1,600 

    Variation:  I prefer to add a little nutmeg to my squash, add a tablespoon of butter to the noodles and omit the chili flakes.

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