I've got an acorn squash that we harvested back in September whose time has come. I like roasted butternut squash and I like pasta. I figure I'll combine the two.
1 medium butternut squash, peeled, seeded and cubed - about 3 cups
1 & 1/2 tbs olive oil (put it in a small bowl you won't use it all at once)
1 tbs brown sugar
1/2 tsp salt
1/4 tsp white pepper
8 oz thinly sliced red onion (about 1 medium)
3/4 tsp dried rubbed sage (or 1 tbs fresh minced, or a chiffonade might be nice)
1 oz grated fresh Parmesan - about a 1/4 cup
4 oz uncooked tagliatelle or linguine or pappardelle
Preheat oven to 450F
Put squash, brown sugar, 2.5 tsp of olive oil, salt, pepper, and red onions on a cookie sheet with sides.
Toss together well.
Bake in oven about 25 minutes or until tender. Remove from oven Sprinkle with sage and combine.
While squash roasts in the oven, cook pasta acoording to the package directions . Drain, put in bowl, Toss with remaining oil.
Plate and top with roasted squash mixture. Sprinkle with grated Parmesan
Until Next Time, Eat Well & Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt