Pasta with Broccoli and Roasted Squash

This dish involved a couple different elements that were cooked separately and then combined at the end. First, I roasted a cubed butternut squash with olive oil and fresh thyme (plus S&P). Meanwhile, I heated water for pasta (we used egg linguine). When the squash was getting towards done, I sauteed broccoli, also in olive oil, with some lemon juice, chopped parsley, and a bit of parmesan, tossing some chick peas into the pan after a couple of minutes.

Once the squash nice and tender, the broccoli lightly cooked but still crisp, and the chickpeas slightly browned, they all got piled on the pasta with some more fresh parsley, and extra pinch of parmesan, and some sunflower kernels.

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3 Comments on “Pasta with Broccoli and Roasted Squash”

  1. kelley says:

    looks yummy!!!

  2. Molly says:

    That looks amazing! I’ve only been a squash/sweetpotato fan for the last couple of years, but come up short on ways to fix them. I could eat this.

  3. I stumbled onto this just in the nick of time. I was getting worn out on steaming my sweet potatoes plain night after night.

    Thanks so much!


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