Rosemary and Garlic Baked Butternut Squash Pasta - Center for Nutrition Studies
Silky butternut squash makes this creamy, dairy-free pasta dish even more delicious. So tasty and loaded with plant-based goodness. I suggest serving with steamed greens or a simple salad.
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Cooking tools:
- Saucepan
- Blender
- Pot
- Colander
- Baking dish
- Baking sheet
- Oven
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Wooden spoon
- Tongs
- Plate
- Serving bowl
- Kitchen timer
Ingredients
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 1 small squash, peeled, deseeded and diced (5 ½-6 cups)
- 3 cups low-sodium vegetable broth
- 1 Tbsp minced fresh rosemary
- ¼ tsp red pepper flakes
- 1 Tbsp lemon juice
- ½ cup walnuts (soaked in water for three hours)
- ½ tsp salt
- 1 pound whole wheat or brown rice penne pasta
- ½ cup chopped toasted walnuts (optional)
- 1 tsp finely chopped fresh rosemary
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