As if you need another reason to load your plate with any kind of seasonal squash… this recipe truly has it all. Skip the pumpkin-flavored whatever tonight and opt for this delicious gluten-free, bean-based pasta with roasted butternut squash. Loaded with taste and texture, each bite offers a nutty crunch with a touch of squash-y sweetness. Don’t forget the fresh herbs, onions and garlic for a truly savory meal.
Serves 8
Ingredients
2 boxes Explore Cuisine Organic Black Bean Spaghetti
1 large butternut squash, peeled, seeded & cut into 1-in. cubes
2 medium onions, cut into wedges
1 head garlic, separated into cloves & peeled
1 cup roasted walnut pieces
1/2 cup fresh Italian parsley, chopped
1/2 cup Parmesan cheese, plus more for serving
3 Tbsp. olive oil, plus more for serving
Kosher salt
Black pepper
Directions
- Preheat oven to 400 degrees F.
- On two separate baking sheets, evenly arrange squash, onions and garlic. Drizzle with olive oil and season with 2 teaspoons salt and 1 teaspoon black pepper, toss to coat. Roast 25-30 minutes or until vegetables are tender and start to brown, flipping the vegetables once with a metal spatula.
- While vegetables roast, bring large pot of salted water to boil. Cook pasta in boiling water for 8-12 minutes. Reserve one cup pasta cooking water, drain pasta and rinse with hot water. Return pasta to hot pot.
- Add roasted vegetables to pot along with reserved pasta water, parsley, Parmesan cheese and walnuts. Toss well to coat. Season to taste with more salt and pepper if desired.
- To serve, drizzle olive oil over pasta and top with more Parmesan cheese.