Roasted Butternut Squash over Pasta - Iowa Food Cooperative

Name: Roasted Butternut Squash over Pasta - Iowa Food Cooperative
Ingredients: 3 ½ – 4 pounds of butternut squash, peeled, seeded and cut into bite-size chunks; 1 medium onion cut into 1 inch chunks; 2 handfuls of washed and dried escarole, torn; 1/3 cup fresh basil leaves, torn; 16 fresh sage leaves, torn; 5 cloves garlic, coarsely chopped; 1/3 cup olive oil; tsp. hot red pepper flakes; 1 Tblsp. Brown sugar; Salt; pepper; cup half and half; 1 pound bow tie pasta, cooked and drained; 1 – 1 ½ cups shredded Asiago cheese

iowafood.coop

Roasted Butternut Squash over Pasta #ratingval# from #reviews# reviews Print Recipe Type: Entree Author: David and Linda Gobberdiel Cook time: 30 mins Total time: 30 mins Serves: 6 Ingredients 3 ½ -...

View full recipe on iowafood.coop

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at iowafood.coop.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Pot
Colander
Spatula
Measuring cup
Measuring spoon
Peeler

Ingredients

3 ½ – 4 pounds of butternut squash, peeled, seeded and cut into bite-size chunks
1 medium onion cut into 1 inch chunks
2 handfuls of washed and dried escarole, torn
1/3 cup fresh basil leaves, torn
16 fresh sage leaves, torn
5 cloves garlic, coarsely chopped
1/3 cup olive oil
tsp. hot red pepper flakes
1 Tblsp. Brown sugar
Salt
pepper
cup half and half
1 pound bow tie pasta, cooked and drained
1 – 1 ½ cups shredded Asiago cheese