Butternut Squash Rotini
This whole wheat pasta dish with roasted butternut squash and parmesan cheese will be a new "pasta night" favorite!
  • 12 oz. whole wheat rotini
  • 2 Tbs. olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3-4 cups butternut squash, peeled and diced in 1" pieces
  • ¾ cup vegetable broth
  • ½ tsp. salt
  • 1 Tbs. unsalted butter
  • ½ - ¾ cup parmesan cheese
  1. Cook pasta according to package directions, drain reserving 1 cup f the pasta cooking liquid
  2. Place oil in a large pot or Dutch oven over medium heat. Saute onion about 4 minutes, until wilted. Add in garlic and squash and cook another 2 minutes, stirring frequently.
  3. Stir in salt and broth. Increase heat, cover and simmer about 15 minutes, stirring a few times until squash is softened
  4. Add pasta to squash mixture, along with butter and cheese, stir until combined. Add enough pasta coking water to make a thin sauce. I used just over ¼ cup. Reserve leftover pasta water fr heating up leftovers. Taste and add additional salt if desired. I added about ½ tsp. more
  5. Top with additional cheese, up to ¼ cup.
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/butternut-squash-rotini/