Roasted butternut squash with penne pasta

Yankee Clipper Inn

127 Granite Street , Rockport, MA 01966-1241 USA


  • 1 Medium butternut squash
  • 1 1/2 cups Diced Onion
  • 3 cloves of Garlic, minced
  • 3 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice
  • 2 teaspoons Salt
  • 1 Pound Penne Pasta
  • 1/2 cups Parmesan Cheese
  • 1 or to taste Red pepper flakes
  • to taste salt and pepper


  1. Pre heat oven to 375 degrees peel butternut squash, cut in half and remove seeds. Dice squash into 1 inch cubes
  2. In large bowl toss squash with onion, garlic, red pepper flakes, lemon juice, olive oil, and salt
  3. Place ingredients in roasting pan. Roast for about 45 minutes or until golden brown. Turn occasionally. Squash should not be mushy but should be fork tender.
  4. Cook penne 10-12 minutes in boiling, salted water until al dente. drain pasta
  5. Toss pasta with squash mixture, parmesan and salt and pepper.
About this recipe:

Roasted butternut squash with penne pasta