Um. Longest title ever? Yes.
Best homemade dinner in a while? Double yes.
Have yall gotten friendly with your fall squashes yet? You really should. Growing up, my Grammy always made butternut squash during the holidays. I remember taking a bite or two thinking that I kiiiiind of liked it, but I was not about to admit I liked such a freaky looking vegetable. She and my great aunt really liked it and I didn’t want to be one of those old ladies that liked butternut squash. Just kidding, Grammy – you’re the best.
- 1 medium butternut squash, cut into 1 inch cubes
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp olive oil
- 1/4 tsp salt
- 8 oz whole wheat penne pasta
- 2 oz goat cheese
- 1/2-1 cup dried cranberries
- 1/2 cup pecan pieces
First, let’s deal with the butternut squash. Butternut squash is too much to type – can we just call it butt nut? Thanks. First, chop off both ends – the head and the butt. Ha.
Then, using your favorite lime green veggie peeler, remove the skin. Don’t have a lime green peeler? You’re so crazy.
Peel it all off until it’s naked. Where is my head today!?
Scoop out the seeds, chuck them in the trash, and cut the butt nut into small cubes.
Then, grab your favorite store brand goodies.
Toss the butt nut in the balsamic vinegar, honey, olive oil, and salt. Roast for 40 minutes at 400*, tossing halfway through.
While the butt nut roasts, start making the pasta. Get on facebook, stop paying attention to your water, and let it overboil. Wait. Don’t do that part.
A few minutes later, toss in a few cloves of garlic because you just found them in your cabinet. Mmmm.
Once the butt nut has roasted, add it (with the juices) to the pasta and mix well. Top a bowl with crumbled goat cheese, cranberries, and pecan pieces. So Autumnal, no?