Roasted Butternut Squash with Penne Pasta

A tasty and easy recipe I took to a potluck, where it got many compliments.

1 medium butternut squash
1 1/2 cups diced onion
3 cloves garlic, minced (1 1/2 tsp.)
1/2 t. crushed red chili flakes
3 T. olive oil
1 T. lemon juice
2 t. salt

1 pound penne pasta

1/2 cup minced parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Preheat oven to 375. Peel the butternut squash (a vegetable peeler works the best). Using a heavy knife, cut the squash in half lengthwise. Scoop out the seeds, and discard them. Dice the squash in to 1-inch cubes (you should have about 4 cups). Place the squash cubes in a large mixing bowl, and add the onion, garlic, red chili flakes, olive oil, lemon juice, and the 2 t. salt. Toss the ingredients to mix well.

Place the mixture in a large roasting pan, and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.

Bring a large pot of salted water to a boil. Add the pasta, and cook for 10 to 12 minutes, until it is al dente. Drain the pasta, and place it in a large serving bowl. Mix in the cooked squash mixture, parsley, Parmesan cheese, and salt and pepper.

Room temperature is the best way to enjoy this dish. Try topping it with some toasted pumpkin seeds.