Friday, November 21, 2008
Farfalle with Roasted Butternut Sqush, Pine Nuts and Parmesan
Roast the butternut squash (toss with olive oil, salt and pepper and roast in the oven at...350? 400? for 20? 30? minutes-- I can't remember off the top of my head, sorry. I'm sure either will work). Cook pasta al dente and add back to pot after draining. Add a little cream and heat through. Toss with toasted pine nuts, grated parmesan, salt and pepper. Ummmmhmmmm.