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Love,
Cait and Meg
I've been a bit obsessed with butternut squash lately. My mom came across this recipe years ago, but just passed it along to me recently. It's a very simple and warm dinner. For John, I served this as a side dish, but I would be more than fine having it as my entire dinner. Definitely a dish I will be making again.
Ingredients:
- 1 pound butternut squash* - peeled, seeded and cubed
- 1 pound bow tie pasta
- 1 Tbls EVOO
- 2 cloves garlic
- 3 Tbls minced fresh parsley
- 2 Tbls walnuts chopped
- 1/4 cup freshly grated Parmesan cheese
Directions:
- Microwave cubed squash with a little water on high for 5-6 minutes, until almost tender. Let stand covered for 3 minutes. Drain and mash.
- Meanwhile cook pasta according to directions.
- Heat oil in nonstick skillet. Add garlic and cook 30seconds. Add mashed squash, parsley and salt and pepper to taste.
- Toss drained pasta with squash mixtue and serve topped with walnuts and parmesan.
*You can also make this recipe with acorn squash.
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