Roasted Squash Pasta (vg/gf) Recipe

Time45m

Serves4

butternut squash, roasted red pepper, zucchini, sautéed mushroom, sweet basil pesto

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Ingredients

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1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Cut the butternut squash in half, remove the seeds, and slice into cubes. Place the squash and red bell pepper on a baking tray, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for about 25-30 minutes or until tender.
2
Cook the Pasta
While the vegetables are roasting, bring a pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
3
Sauté the Mushrooms and Zucchini
In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced mushrooms and zucchini, and sauté for about 5-7 minutes until they are golden and cooked through. Season with salt and pepper.
4
Combine Ingredients
Once the roasted vegetables are done, remove them from the oven and add them to the skillet with the sautéed mushrooms and zucchini. Stir in the cooked pasta and sweet basil pesto, mixing well until everything is combined and heated through.
5
Serve
Serve the roasted squash pasta warm, garnished with additional basil if desired.