Last Saturday was the Farmers Market, and the weather has been perfect to go. Ours is located indoors at Forest Park. Its small and but perfectly set up and organized. Squash is one of those lovely winter vegetables that I look forward to when the crisp weather hits. Get it now while you can, cut it up and freeze it so you can use it whenever you’d like.
Quotes from the Farmer
I like this dish, but for a meal I would recommend a bit of protein to go with. I ended up adding a lot of cheese, which was nice to give it a little kick. Try mixing up the cheeses to add different flavors.
Ingredients:
1 medium butternut squash peeled and diced
3 tbsp olive oil
12 ounces organic whole wheat penne
1/8 tsp ground nutmeg
1/4 tsp ground sage
¼ cup freshly grated parmesan or romano cheese
2 cloves garlic minced
¼ cup diced yellow onion
1 ½ cups vegetable broth
1/8 tsp pepper
1/8 tsp sea salt
Directions:
Preheat the oven to 350 degrees
Toss the diced butternut squash in the olive oil in a medium bowl.
Spread out on a cookie sheet covered in foil and sprinkle with the sea salt and pepper.
Bake the squash for 40 minutes, until the squash is tender when poked with a fork.
Bring a large pot of water to a boil. Cook pasta till al dente. While the pasta is cooking dice the onion and mince the garlic.
Once the squash is done add it to the food processor and puree. Add in nutmeg, sage and parmesan cheese.
Heat the remaining olive oil to a medium heat, add the garlic and onion and cook until onion is translucent.
Add the squash puree along with the vegetable broth and cook for five minutes.
Top pasta with the butternut squash and Parmesan cheese.
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