At the risk of sounding like that debonaire Dos Equis guy…”I don’t do pasta often….but when I do, I load it with veggies”… Pasta is basically nutrition-less, so if I am going to eat it I make sure the other ingredients are packed with nutrition. Butternut squash is my favorite vegetable and is very high in vitamin A and fiber, spinach is high in folate, and these caramelized onions taste like candy and are chock full of vitamin C!
This is The Organic Kitchen “Farfalle Pasta with Roasted Butternut Squash!”
Roast the butternut squash in the oven till the edges are slightly browned…
While the butternut squash is roasting, caramelize the onions. The key to caramelizing is patience. We cook the onions slowly on medium heat until the onions are brown and about 1/3 the volume they were. This can takes about 30 minutes. (The pictures below are onions I used on my tri tip recipe yummmmm)
Always grate Parmesan fresh with a microplane…
and finish pasta with sea salt.
Roast pine nuts in a pan on medium heat till golden, don’t walk away! pine nuts go from perfect to burned very quickly!
The Recipe: Farfalle Pasta with Roasted Butternut Squash
- 1 16 oz package Farfalle pasta
- 5 cups butternut squash, peeled and cubed (1/2 inch cubes)
- 1 large yellow onion, cut in half, sliced and caramelized
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese (or skip it to make this recipe vegan)
- Spinach leaves (a handful or two…)
- ½ cup roasted pine nuts
- Olive oil
- Sea Salt, to taste
- Freshly ground pepper
- Preheat oven to 425. Place rack in upper third of oven.
- Place peeled and cut butternut squash in large bowl, drizzle with olive oil and toss. All squash should be lightly coated with olive oil. Then sprinkle lightly with sea salt and generously add freshly ground pepper, toss. Place seasoned squash on rimmed cookie sheet covered with parchment paper and roast for 45-50 minutes, or until cooked to your liking. I like mine with browned edges.
- To caramelize onions: Drizzle 1 T olive oil into pan on medium heat. Add onion. Sauté stirring occasionally till well caramelized (20 -25 minutes) then sprinkle with a little sea salt and pepper. Take off heat and set aside.
- Grate cheese and roast pine nuts. When squash is almost done, start pasta boiling. Place a handful or two of fresh spinach into the bottom of a large bowl. When pasta is ready, strain in a colander (do not rinse) pour hot pasta over spinach and allow the pasta to steam the spinach for a minute. Drizzle the pasta with 2-3 tablespoons olive oil, toss. Add onions, minced garlic, and roasted squash, toss again. Add cheese, pine nuts and sprinkle with sea salt to taste, toss and serve.
I hope you enjoy this pasta a much as I do!
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