Yield: 8 servings
Time: 1 hr roasting + 20 minutes
Ingredients
2 medium acorn squash
12 oz rotini pasta
2/3 cup grated parmesan
1 cup milk
2 tsp dried minced onion
1/2 tsp dried rosemary
1/2 tsp garlic salt
1/8 tsp black pepper
Seasoning
1 tsp garlic salt
1 tsp garlic powder
1/2 tsp rosemary
12 oz rotini pasta
2/3 cup grated parmesan
1 cup milk
2 tsp dried minced onion
1/2 tsp dried rosemary
1/2 tsp garlic salt
1/8 tsp black pepper
Seasoning
1 tsp garlic salt
1 tsp garlic powder
1/2 tsp rosemary
Directions
Preheat oven to 400 degrees.
Cut acorn squash in half and scrape out seeds. Sprinkle both halves with the seasoning. Please each half face down in a large baking dish. Roast for 55 minutes until very soft.
Let squash cool while cooking pasta.
Scrape the cooled squash into a bowl and add the parmesan, milk, and remaining spices. Puree until smooth and toss with pasta.
Cut acorn squash in half and scrape out seeds. Sprinkle both halves with the seasoning. Please each half face down in a large baking dish. Roast for 55 minutes until very soft.
Let squash cool while cooking pasta.
Scrape the cooled squash into a bowl and add the parmesan, milk, and remaining spices. Puree until smooth and toss with pasta.
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