Another recipe. I'm still slacking on my exercising but at least I'm eating well! This was the first way I ever had butternut squash and instantly fell in love with it. Bill and Kayleigh have been a little slower to warm up to it but Bill is starting to enjoy this recipe.
I've heard that you don't have to peel butternut squash but I always do. There have been a few times that a little bit of peel gets left on accidentally and it is edible but I don't like the texture of it.
This recipe is really good if you can get the butternut squash a little crispy but don't worry if it starts to get mushy. It still tastes good.
Garlicky Butternut Squash with Pasta3 tbsp olive oil
4 cups peeled and diced butternut squash
4 garlic cloves, chopped
1/4 tsp nutmeg
1/4 tsp ground sage
1 tsp dried parsley (if you have fresh, use about 1/4 cup)
salt & pepper
1/2 cup water
1 pound pasta (penne, rotini, and farfalle are my favorites)
Cook the pasta according to the package.
Heat the oil in a large, non-stick skillet over medium-high heat. Add the butternut squash and cook for about 5 minutes, until it starts to brown. Toss it and cook 5 more minutes. Add the garlic and spices and cook 2 minutes. Add the water, mix everything together, and cover the pan. Reduce the heat to low and cook 15 minutes.
Add the cooked pasta to the butternut mixture.