This recipe is from Eat & Make: Charming Recipes & Kitchen Crafts You Will Love by Paul Lowe. Simple, fresh and delicious! I love this new book which we’re carrying at Hammertown. I haven’t been so excited about a book since Love Where You Live! Its origins are from the fabulous online magazine and print quarterly, Sweet Paul. Paul Lowe’s work has appeared in Real Simple, Parents, Better Homes and Gardens, Country Living, Cosmopolitan and Cooking Light. It is A MUST for your library!
Pasta with Roasted Butternut Squash, Garlic & Lemon
Salty capers and pungent rosemary offset sweet chunks of butternut squash. Toss with pasta and Parmesan, garnish with whole leaves of parsley, and you have a dish to satisfy the most discriminating palate.
- 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
- 6 garlic cloves, cut in half
- 1 sprig fresh rosemary
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 pound spaghetti
- Grated zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 TBL draind nonpareil capers
- 1 cup freshly grated Parmesan
- Fresh parsley leaves
1. Preheat the oven to 400 degrees, with a rack in the middle position.
2. Meanwhile, bring a large pot of salted water to a boil.
3. Place the butternut squash, garlic and rosemary on a baking sheet and drizzle with 3 tablespoons of the oil. Sprinkle with salt and pepper.
4. Roast until golden and tender, turning once, about 15 minutes.
5. Add the spaghetti to the boiling water and cook it according to the package directions until al dente.
6. Drain the spaghetti and place it in a large bowl.
7. Add the remaining 1/4 cup oil, the lemon zest and juice, capers, Parmesan, and roasted vegetable mixture. Sprinkle with the parsley, toss and serve.