Thought I'd try
this recipe out to use up that butternut squash we had sitting around. Plus, I wanted to find a recipe with squash that Blake would eat. I added chicken to mine, and probably should have served it with some breadsticks or a salad or something because it was a bit plain as a stand alone meal. Blake ate it {with some complaining about having to eat squash}, Isaac devoured it, and I thought it was a nice, light dish. It reheats pretty nicely too.
Pasta Bowl with Butternet Squash {and chicken!}1 medium butternut squash {about 3 lbs.} peeled, seeded, and cut into 1/2 inch cubes {8 cups}
1 Tbsp + 1/4 c. olive oil
Salt and pepper to taste
1 pound dried pasta {your choice - I used Penne}
2 Tbsp unsalted butter
1 shallot, finely chopped {I just used 1/4 onion, chopped}
1 Tbsp fresh sage, chopped or 1 tsp dried sage, crumbled
1/4 c. chopped, toasted pecans {optional - I skipped this}
Parmesan Cheese
1 boneless, skinless chicken breast {about 2/3 lb.}, cut into 1/4 inch strips
Heat oven to 400 degrees F. Toss squash with 1 Tbsp olive oil, then spread on cookie sheet and sprinkle with salt and pepper. Bake, stirring every 10 minutes until the squash is slightly carmelized, about 30 minutes total. Take out of oven and set aside.
Cook pasta in boiling water according to package instructions, then drain. While pasta is cooking, melt butter with remaining 1/4 c. olive oil until bubbly. Add chicken and stir fry until chicken is cooked {about 4-5 minutes}. Reduce heat to medium-low, and add sage, shallot {or onion}, and a dash of salt. Cook until shallot/onion is tender {about 2-3 minutes}.
Turn off heat, and add squash and pecans. Toss with pasta and serve with Parmesan cheese. Yum!
