Скачать или смотреть Baked Butternut Squash Pasta | Easy fall recipe

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Ingredients:
1/2 butternut squash, peeled and cubed into 1/4-1/2" pieces
1 bulb garlic
5 oz goat cheese
2 Tbs chopped sage
3 Tbs olive oil
salt, pepper and crushed red pepper, to taste
1/2 lb pasta

optional toppings: pomegranate seeds and pumpkin seeds

Directions:
Preheat oven to 425F

In a 13x9" baking dish combine squash, 2 Tbs olive oil, sage, salt, pepper and crushed red pepper. Toss to coat.

Cut the top off of the garlic bulb to expose the cloves. Place that, cut side up, in the dish along with the goat cheese. Drizzle the garlic and cheese with the remaining olive oil.

Roast for 30 min or until fork tender.

During the last 10-15 min of baking cook your pasta according to package directions in well salted water. Drain and reserve 1/4 cup of water.

When the squash has finished roasting, remove it from the oven and pop the garlic cloves out of the bulb. They should come out easily and be quite soft. Mash everything together in the pan and mix to create the sauce. Stir in the pasta and reserved water.

Top with pomegranate seeds and pumpkin seeds if desired and enjoy!

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