Roasted Butternut Squash Pasta

Butternut squash and pasta do not appear to be a likely combination, but they are a great pair. Roasted butternut squash bites and slightly salty imported Parmesan cheese along with the soft texture of pasta create textures and flavors that satisfy.

Ingredients (TWO SERVINGS):
2 cups of cubed butternut squash
2 cups uncooked gluten free pasta (noodles or shape of choice)
1/2 cup slices or grated imported Parmesan Cheese
4 TSP Sage (substitute Herbs of Provence or Parsley)
OPTIONAL - Garlic Clove
1-2 Tbsp Butter (I use no salt)

Instructions:

1. Remove the skin from the butternut squash with a potato peeler
2. Bake in a 350 Degree oven (I place on a non-stick aluminum foil and add one teaspoons of salt and pepper)
3. Cook until tender - it will have an outer "shell" and a soft middle
4. OPTIONAL - roast garlic in the oven with the butternut squash and add 2-4 cloves (depending on size) to the pasta 
5. When nearly done, boil water for the pasta
6. Cook the pasta just shy of the full cooking time and remove from the pot reserving 1/2 cup of pasta water
7. Add the cooked pasta, water, butter, and herbs to a pan. Stir to combine flavors.
8. Serve in a bowl or on a plate. Top with cheese.

NOTE: The squash can be diced to the size and thickness you desire. I suggest customizing the size to the pasta shape you are using.