Description
This recipe is part of the new york times' "recipes for health" series. You can roast the squash in advance of your meal and when ready to eat, reheat in the microwave while you cook your pasta.
Ingredients
- Butternut Squash
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
- Fresh Rosemary
- Extra Virgin Olive Oil
- Pasta
- Ricotta Salata
- Fresh Parsley
- Parmesan Cheese
Instructions
- Preheat oven to 425 degrees
- Toss squash, garlic, salt and pepper, rosemary, and 1 tablespoon of the oil in a large bowl
- Place mixture on a baking pan lined with aluminum foil and bake for 30 minutes
- 10 minutes into roasting the vegetables, put a pot of water on for the spaghetti
- When the water comes to a boil, cook spaghetti according to package directions
- When squash is finished cooking, place mixture in a large wide pasta bowl
- Stir cheese into the squash
- Add 1 / 2 cup pasta water to the mixture and cover with aluminum foil to keep warm until the pasta is done
- Cook pasta al dente
- Drain well and toss with the squash and cheese mixture
- Top with the remaining oil, parsley, and grated parmesan cheese