Photo by Joanne on Eats Well With Others
Ingredients (I don't really measure, but you know how much pasta you want to make, and about what the ratio of noddles to toppings is.. right?)
~5 garlic cloves
-basil to garnish and toss with pasta (to taste)
-whole wheat pasta
-black pepper and salt
1. Cut squash into fork size pieces. Toss in olive oil and black pepper. Grease a baking sheet and bake for 40-45 minutes at 350F.
2. Boil water for pasta.
3. Cook garlic cloves in olive oil on low heat. Once they are soft, add in some lemon peel. Cook for a few more minutes, then add lemon juice from one lemon. Remove from heat, add in chopped basil, salt, and pepper.
4. Cook pasta until it's soft.
5. Toss pasta with lemonny garlic basil sauce and squash. Top with a dollop of riccota.
Seriously delicious, and my squash mistake has led to my new addiction. I've been eating roasted squash everyday for a week, and I still have some left to go. I don't have the exact nutrition facts on this, but here's what I have:
Butternut squash (From nutritiondata.com): This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A (we're talkin 450% of your daily value in 200g of this stuff!), Vitamin C, Potassium and Manganese.
The pasta was amazing, the salad was pretty good. Basically, I have become a fan of squash. Also, because of the Vitamin B, C, A, and E, this food is great for skin. Low on the glycemic index (as long as you use whole wheat pasta), this pasta is good for those watching their weight (maybe skip the ricotta, though). Good stuff.