I’ve got an acorn squash that we harvested back in September whose time has come.  I like roasted butternut squash and I like pasta.  I figure I’ll combine the two.

1 medium acorn squash, peeled, seeded and cubed – about 3 cups
1 & 1/2 tbs olive oil (put it in a small bowl you won’t use it all at once)
1 tbs brown sugar
1/2 tsp salt
1/4 tsp white pepper
8 oz thinly sliced red onion (about 1 medium)
3/4 tsp dried rubbed sage (or 1 tbs fresh minced, or a chiffonade might be nice)
1 oz grated fresh Parmesan – about a 1/4 cup
4 oz uncooked tagliatelle or linguine or pappardelle

Preheat oven to 450F

Put squash, brown sugar, 2.5 tsp of olive oil, salt, pepper, and red onions on a cookie sheet with sides.









Toss together well. 









Bake in oven  about 25 minutes or until tender. Remove from oven Sprinkle with sage and combine.

While squash roasts in the oven, cook pasta acoording to the package directions . Drain, put in bowl, Toss with remaining oil.

Plate and top with  roasted squash mixture. Sprinkle with grated Parmesan.

Until Next Time, Eat Well & Keep Digging!