Another winner recipe from the Whole Foods Cookbook and a personal favorite of mine.
Roasted Butternut Squash with Penne Pasta
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.