Yes, it has been an extra plant-based month for us over here! As soon as butternut squash arrives from the farm, I am ready to embrace fall :). I tried to keep this simple for a busy weeknight with some quick cooking tips and one roasting pan for the veggies. The combination of roasted squash, shallots, garlic, and cheese, a chilled glass of white wine, even make Monday night not so bad!
2 cups peeled and chopped butternut squash (purchase pre-peeled and chopped for a time saver)
2 Tablespoons olive oil
1 teaspoon miso paste (red or white)
3-4 garlic cloves, peeled and minced (also can go with jarred here; about 1 ½ tablespoons)
¼ teaspoon salt
½ teaspoon freshly ground pepper
½ shallot, peeled and chopped fine
6 ounces whole wheat or whole grain pasta
¼ cup fresh Pecorino Romano cheese (or Parmesan), shredded
Optional garnish: fresh parsley, balsamic glaze
Preheat oven to 400 degrees F. While the oven is heating, place chopped squash in a microwaveable bowl. Add olive oil, miso paste, garlic, salt, and pepper, and mix well. Cover with a microwave-safe lid and microwave for 8-10 minutes, to start to cook the squash.
Remove from the microwave and mix in the shallots. Pour mixture onto a roasting pan and cook in the preheated oven for 15-20 minutes, or until squash and shallots are lightly browned. While veggies are cooking, prepare pasta according to the package directions.
Place the drained pasta and roasted squash mixture back into the pasta pot. Stir gently to combine. Divide the mixture into two dinner bowls. Garnish with fresh parsley, balsamic vinegar, a touch of extra cheese, and pepper, as desired. Makes two servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.