Looking to make some pasta but wanting to kick it up a notch? Add some roasted butternut squash, toasted pecans and you’ve got it. The pecans add a crunchy texture into what would otherwise be “normal” pasta while the basil brings in a hint of spring that I’ve been longing for on these long winter nights. I used both fresh regular basil and some red leaf mixed in for good measure.
I’m a fan of butternut squash already peeled, cubed and ready to go. The bright orange color and the sweet roasted flavor helped boost my mood on a cold winter’s evening. I suppose a bonus is the heated oven keeps things nice and toasty in the kitchen.
Penne Pasta with Roasted Butternut Squash and Pecans
- 1 package fresh cubed butternut squash
- 16 oz whole wheat penne pasta
- 1 to 2 Tablespoons olive oil
- 3 garlic cloves
- 1 medium onion, sliced
- 1 cup crushed pecans
- 1/2 cup basil leaves, chopped
- 1/3 cup grated parmesean cheese
- salt and pepper
Preheat oven to 425.
Spread butternut squash, onions and garlic cloves on a baking sheet sprayed with cooking spray. Season with salt and pepper, to taste.