Ingredients

The following ingredients have 2 Servings
  • 2 cups cubed butternut squash (1/4" or 1/2" cubes)
  • 1/3 cup diced red onion
  • 2 teaspoons fresh minced rosemary
  • 2 teaspoons olive oil
  • 4 ounces whole wheat pasta
  • 3 tablespoons walnut pieces
  • 2 tablespoons unsalted butter
  • 1/3 cup shredded parmesan cheese (see note)
  • salt, to taste
  • black pepper, to taste

Instruction

  • Heat oven to 425˚F. Combine the squash, onion, and rosemary in a roasting pan. Toss and coat with the olive oil. Roast until the squash is tender and starting to brown, 25 to 35 minutes. Stir halfway through cooking. 
  • Cook pasta according to package, drain, and set aside. Heat a pot or skillet, large enough to hold pasta and squash, over medium heat. Add the walnuts to the try skillet and lightly toast, 2 minutes or so. Add in the butter to melt.
  • Once butter is melted, stir in the pasta, squash, and parmesan cheese. Toss until everything is well combined. Taste and add salt/pepper as desired. Divide into two bowls and top with a extra sprinkle of cheese.