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Pasta with Herbs and Butternut Squash Recipe


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     Pasta with Herbs and Butternut Squash

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

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

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
393 calories, 12 grams total fat, no cholesterol, 64 grams carbohydrates, 13 grams protein, 27 milligrams sodium, 4 grams dietary fiber

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