Roasted Butternut Squash with Penne Pasta

Roasted Butternut Squash with Penne Pasta

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  • Each serving
  • 360 cal
  • 9g fat (2g sat)
  • 5mg chol
  • 760mg sodium
  • 57g carb
  • 3g fiber
  • 5g sugars
  • 11g protein


  • 1 butternut squash
  • 1 1/2 cups diced onions
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 pound penne pasta
  • 1/2 cup minced parsley
  • 1/2 cup grated Parmesan cheese
  • Pepper, to taste


Preheat oven to 375° F.

Peel butternut squash. Using a heavy knife, cut squash lengthwise. Scoop out seeds and discard. Dice squash into 1-inch cubes.

Place squash cubes in a large mixing bowl, and add onions, garlic, red pepper flakes, olive oil, lemon juice and salt. Toss ingredients to mix well. Place the mixture in a large roasting pan and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be tender-firm, not mushy.

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain and place pasta in a large serving bowl. Mix in cooked squash mixture, parsley, Parmesan cheese, salt and pepper.

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