There are days I forget that simple can be better.
So many times I feel like I load pasta down with heavy sauces or too many ingredients and I loose site of the simplicity of pasta.
This dish is made great by simple roasting, toasting, and melting. I think what also makes this great is the flavor of organic butter. If you haven’t tried organic butter- splurge, the taste is amazing.
I think I have overloaded my site with butternut but that’s not a bad thing!
- 2 cup butternut squash
- 1 medium onion
- 1 tablespoon rosemary
- ½ tablespoon olive oil
- ¼ cup walnut pieces
- 1 tablespoon butter
- 4 ounce pasta
- ⅓ cup parmesan cheese
- Pre-heat oven to 425˚. Toss butternut squash, onion, rosemary, and olive oil together in a bowl. Spread on a sheet tray and roast until tender-about 25 minutes.
- Cook pasta according to box (or use fresh pasta). In a small skillet over medium heat, toast walnuts for 2-3 minutes. Add butter and let melt. Toss together pasta, butter, walnuts, and roasted veggies together. Place in serving bowls and grate parmesan over pasta mixture.