- 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.