From Whole Foods Cookbook
1 medium winter squash (butternut or cooking pumpkin)
1 and one half cups diced onion (2 medium onions)
4 cloves garlic chopped fine
1 teaspoon crushed red chili flakes
6 tablespoons oil
1 tablespoon bottled lemon juice (optional)
2 teaspoons salt
1 pound of penne pasta or any type of pasta except thin spaghetti
One half cup Parmesan cheese (optional)
Preheat oven to 375 degrees
- Cut squash in half, scoop out pulp and seeds, peel squash. Dice the squash into 1 inch cubes. (You should have at least 4 cups). Place diced squash into a large mixing bowl. Add to the bowl the onion, red chili flakes, oil, lemon juice and salt. Toss the ingredients to mix well.
- Place the mixture in a large roasting pan and roast for 45 minutes or until brown, stirring occasionally. The squash should be firm-tender, not mushy.
- After the squash has been cooking for 25 minutes, bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes until just done (not soft). Drain the pasta and return it to the same pot. Mix in the cooked squash mixture and salt and pepper as desired. Serve with sprinkled cheese if desired.