Monday, September 20, 2010

Roasted butternut squash with thyme over pasta

This has been a very popular dish in our house over the past two weeks.  In fact we've eaten a version of it 4 out of the last 14 days.  Perhaps it is because there is so much yummy squash available from the ASN or it is so darn easy to do or both.  It makes a perfect post-ride dinner, because I can roast the squash in the morning before work and all I have to do when I get home from riding in the evening is boil some water and shave some parmesan cheese.

3 small butternut squash or one large
1 lb pasta
1 tbsp chopped fresh thyme
2+1 tbsp olive oil
Kosher salt

Pre-heat oven to 400.
Cut squash into cubes.  Toss squash with 2 tbsp olive oil, salt and thyme on a baking sheet and roast in oven for about 20 minutes or until tender.
Add to cooked pasta.  (I like to toss the pasta with an extra tbsp of olive oil.)  Top with shaved parmesan.

1 comment:

  1. This looks really yummy Heather! I like all the random topics that you blog about. I need to get back to doing that.