It has been a while since I wrote out a recipe for all of you out there in Blog Land - I will try to be better. I promise. Consider this easy little gem an offering of repentance. It is so easy, so cheap, and so tasty, you will forget all about how negligent i have been in the cooking department. :) And I bet your kids will eat it, too.
Sorry - no pictures - we ate it all before I had a chance to snap any. Naughty me. :)
Spaghetti with Roasted Butternut Squash and Sweet Onions
1 1lb box of spaghetti
1 large sweet onion, finely diced
1 package of diced butternut squash (You can buy a whole winter squash and dice it yourself – it is cheaper but it is hard and time consuming. It will make this 15 minute dinner take longer, but that is up to you.)
4-5 cloves of garlic, pressed or finely chopped
4 tbsp of olive oil
A pat (or three) of butter
A drizzle of honey
¾ cup of whole milk
Salt and pepper to taste
Parmesan cheese for serving
Start a big pot of salted water boiling for your pasta.
In a skillet over medium heat, add olive oil, butter, onion, garlic, salt pepper, and honey. Cook until golden and caramelized – the squash will be pretty squishy at this point, which is good. It gets sweeter and yummier as you let it get brown and caramelized, as do the onions, so let it go. The mixture will cook to a deep orangey brown, but keep the heat a little lower so that it doesn’t burn. That would taste gross.
When your water boils, drop your pasta in there. Let it cook to al dente.
When the squash is sufficiently brown, add milk and let the sauce thicken over the heat, stirring the whole time.
Toss sauce and pasta together and sprinkle with Parmesan to serve. Enjoy! Hoot scarfs this one down like it is candy! LOL
Also: if you wanted to add some meat to this dish, I would suggest Italian sweet sausage removed from it’s casing and browned, added to the sauce. Sausage and orange veg = a match made in heaven. J