This could not be easier. Well, that’s not true. It could not be easier for most families. But since I still have a 47-inch pasta-hater in my house, this under-30-minute, 2-pot dinner is….OK, hold on. Can I just vent here for a second? How it is even physically possible to dislike pasta? Especially when you regularly enjoy things like raw oysters on the half shell and duck curry that is so spicy even mom can’t eat it. How does this happen? Will someone please enlighten?
Pasta with Roasted Butternut Squash
In a baking dish lined with foil, toss together one container of pre-chopped butternut squash (or one medium sized squash that has been peeled, seeded, and chopped) with 1/2 chopped onion, a few fresh thyme leaves, and olive oil, salt and pepper. Roast for about 30-35 minutes at 425°F. Meanwhile, prepare pasta according to package directions. I used egg pappardelle in the dish photographed above, which is why it looks so yellow, but it works just fine with any flat ribboned or tubular pasta. Toss pasta with the squash when it’s done and finish it with some freshly grated Parmesan.