Litehouse’s new Instantly Fresh Sage plays a starring role in my Roasted Butternut Squash Pasta Bake. Winter vegetables are tossed in the sage and roasted until sweet and caramelized. A faux creamy pasta mixture is created using an old trick of mine, Greek yogurt and egg.
1 small butternut squash peeled and cubed into bite sized chunks 1 red bell pepper chopped 1 red onion sliced thin 2 Tbsp. olive oil 2 tsp. Instantly Fresh Sage ½ tsp. salt ¼ tsp. pepper 1 lbs whole wheat penne pasta 1 c. chopped spinach 1 c. grated parmesan cheese plus ½ c. for topping 2 tsp. Instantly Fresh Garlic ½ c. plain Greek yogurt 1 egg
Preheat the oven to 400 degrees. Toss together the first 7 ingredients and lay in a single layer on a baking sheet. Roast in the preheated oven 40 minutes. Squash should be browned and tender. Cook the pasta until al dente and drain. In a large bowl toss the cooked pasta with the remaining ingredients. Gently toss in the roasted vegetables and pour it all into a large casserole dish. Top with the reserved ½ c. of parmesan and bake 15-20 minutes or until the top is browned. Throw on some wool socks and dig in!