Thursday, November 20, 2008

Recipe :: Again with the Butternut Squash (and Pasta)

Listen up working mamas! This is do-able even during the work week.

Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pasta from The Splendid Table.

Cut up herbs and veggies. Roast. Boil water. Cook pasta. Toss. Eat. Magic.

I only had the cutting board, a big bowl and a roasting pan to wash.

And, The ST's Lynne Rosetto Kasper adds that with this pasta sauce "you have a great sell to the anti-vegetable contingent". Hear-hear!

4 comments:

Aliya said...

Love your easy to cook food recipe.

NeverEverEmma said...

Yum! Sounds delicious - can you confirm though, for an Australian reader - half and half is milk, right?

:) thanks!

Tracey said...

NeverEverEmma! Half and half is half-milk and half-cream. You'll definitely want a little fat from the cream for the sauce!

NeverEverEmma said...

Thanks, Tracey! I'm glad there's a bit of cream thrown in there... I'm a follower of the Barefoot "Fatty McFatsticks" Contessa school of thought also. :)