Roasted Butternut Squash with Walnuts and Pasta Bows

While searching for butternut squash ravioli recipes, we stumbled instead across this great recipe for roasted butternut squash with walnuts and pasta bows and thought it sounded enticing and much faster to make than a butternut squash ravioli.

Butternut squash is in season from early fall through the winter, and can be stored in a cool dry place for up to 3 months. Butternut squash is a good source of fiber, vitamin C, vitamin A, manganese, magnesium and potassium. Baked, mashed or pureed, butternut squash is a healthy and nutritious addition to hearty soups and butternut squash ravioli recipes, as well as this delicious Roasted Butternut Squash recipe with Walnuts and Pasta Bows.

Roasted Butternut Squash with Walnuts and Pasta Bows

Ingredients

3 tbsp (45 ml) vegetable oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary leaves, very finely chopped
1 tsp (5 ml) honey
1 tsp (5 ml) white wine vinegar
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
4 cups (1 L) butternut squash, cubed
1/3 cup (75 ml) walnuts, chopped
1 pkg (300 gm) whole wheat pasta bows
1/3 cup (75 ml) dried cranberries
1/2 cup (125 ml) crumbled blue cheese or chèvre-style goat cheese (we prefer the goat cheese)
1/4 cup (50 ml) fresh parsley leaves, chopped

Instructions
1. Preheat the oven to 450°F (220° C). Whisk the vegetable oil with the garlic, rosemary, honey, vinegar, salt and pepper.
2. Toss 2 tbsp (30 mL) of the oil mixture with the butternut squash. Spread in a single layer on a parchment paper-lined baking sheet. Roast, turning occasionally, for 30 minutes or until fork tender and well browned. Add the walnuts during the last 4 minutes of roasting.
3. Meanwhile, cook the bows according to package directions. Toss the hot cooked pasta with the remaining oil mixture, roasted squash, walnuts, dried cranberries, blue cheese and parsley. Season with additional salt and pepper to taste.

Tips
Butternut squash is often conveniently sold already cubed in the refrigerated case of the produce section. Be sure to cut the cubes to equal sizes for even cooking.

Recipe courtesy Catelli Pasta

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