A week or two ago, one of my classmates in Foodservice lab made a butternut squash and spinach pasta with balsamic vinegar and sage. I tried to copy hers using a recipe from Sandra Lee and it turned out really well. I cooked the squash in the oven, while cooking pasta on the stove. When they were both done, I threw them together in a bowl and covered them with aluminum foil I used on the baking sheet. Then, I quickly cooked the spinach in the pot I used to make pasta with a little bit of Pam. Minimal cleaning required!
Ingredients
1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil
Directions
Preheat oven to 400 degrees F.
In a large bowl combine all ingredients and mix to coat the squash.
Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
Preheat oven to 400 degrees F.
In a large bowl combine all ingredients and mix to coat the squash.
Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
