Penne Pasta with Roasted Butternut Squash & Red Onion

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People do many different things to support a cause, some run marathons, I eat.  At various charity events, I have auctioned myself out to have lunches and dinners with generous donors who support those causes that I advocate.  I really enjoy meeting the interesting people from all walks of life over a delicious meal at a beautiful restaurant.  Is there a better excuse to pig out — for a cause that you believe in?  Today, our donors Charles and Lilian Huang contributed over $ 10,000 for a 1990 Institute project called Youth Voice on China Video Contest, in which students from US middle schools, high schools and colleges made short films expressing their views and feelings about China.  It is my hope that this project will help promote understanding and friendship between the peoples of America and China.

The lunch was very enjoyable — sumptuous food, beautiful ambiance and lively conversation — all for a worthy cause.

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I prepared a simple vegetarian meal today, and we ate it while watching the Oscars.

Penne Pasta with Roasted Butternut Squash & Red Onion

Ingredients for Roast Butternut Squash:

1 butternut squash – peeled, seeded, and cut into 1-inch cubes

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

A few generous dashes of paprika, ground cumin, cayenne pepper

Salt and pepper to taste

Ingredients for Roast Onion:

1 red onion, chopped

1 tbsp fresh lemon juice

Salt and pepper to taste

1 tbsp extra virgin olive oil

Other ingredients:

8 oz. uncooked 100 wholewheat penne pasta

2 tbsp or more shaved parmesan cheese

Chopped basil and sliced green onion for garnish (optional)

Preparation:

Preheat oven at 400F.  Spray a baking pan with olive oil.  Coat butternut squash with oil and spread it evenly in the baking pan.  Sprinkle with salt, pepper and spices.  Bake for 25 to 30 minutes.

Spray a separate baking pan with oil.  Coat the chopped onion with lemon juice.  sprinkle with salt and pepper and bake for 25 minutes or until soft.

When the butternut squash and onion are baking, cook the pasta according to package direction until al dente. 

Drain and mix the pasta with the roast butternut squash and onion.  Separate pasta into four plates and top with parmesan and sprinkle with basil and green onion.  Salt and pepper or a dash of cayenne to taste.

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