Tuesday, June 18 2013, 11:48 AM MDT
Roasted Butternut Squash With Pasta
As Aired On September 19, 2012
Recipe Courtesy Chef Bryan Woolley
3 cups butternut squash cubed (inch cubes)
1 cup sliced onions
1 scallion, sliced
8 cups cooked pasta (your choice)
1 cup white wine
5 tbsp butter
¼ cup freshly chopped basil
Extra Virgin Olive Oil
Salt and Pepper to taste
1.) Heat a sauté pan on the stove. Add just enough olive oil to lightly coat the bottom of the pan.
2.) Add the onions, and scallion and sauté until fragrant. Add the squash and sauté for about 5 minutes. Place the oven proof pan in a 400 degree and continue baking until squash is cooked through.
3.) While squash is roasting, cook pasta according to package directions. Rinse and set aside until ready to use.
4.) Remove pan from the oven and return the stove.
5.) Deglaze the pan with the white wine and reduce by half.
6.) Add the butter and gently melt the butter into the wine reduction.
7.) Add the freshly chopped basil, salt and pepper to taste. Pour sauce over the pasta. (If pasta has cooled to much reheat pasta)
8.) Serve and Enjoy!
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