1 medium Butternut squash, about 1-1/2 to 2 poiunds
3 Tbls olive oil, divided
Salt and Pepper, to taste
8 ounces whole-grain medium shells or penne
1/2 onion, chopped
3 cloves garlic, minced
1-1/2 cups unsalted vegetable stock, divided
1 tsp. Italian seasoning
1 Tbls cornstarch
2 Tbls minced fresh basil
2 Tbls minced fresh parsley
Instructions
Preheat oven to 400 deg. Line baking sheet with
foil. Spray with nonstick coating.
Peel and cut squash into 3/4 inch cubes. Place
squash cubes in ziplock bag. Drizzle with 2 Tbls of
Olive oil and season with salt and pepper. Seal bag
and toss to coat squash. Spread in a single layer on
prepared baking sheet. Bake uncovered for 20 to 25
minutes or until tender and edges are lightly
browned, stirring midway through cooking.
Meanwhile, cook pasta in boiling water according to
package directions. Drain.
Heat remaining 1 Tbls oil in medium skillet over
medium high heat. Add onion and cook, stirring
frequently, 3 to 4 minutes or until onion is just
tender. Add garlic and cook, stirring frequently
for 30 seconds.
Add 1/14 cups stock and Italian seasoning. Heat
until boiling. Reduce heat to maintain a simmer and
cook, uncovered, 5 minutes.
Stir together remaining 1/4 cup stock and
cornstarch. Stir cornstarch mixture into simmering
stock. Cook, stirrring constantly, until bubbly and
thickened.
In a large bowl, stir together squash, pasta and
sauce. Sprinkle with fresh minced herbs and toss to
combine
