Roasted Butternut Squash and Asparagus Penne




1 lb. penne

1/2 lb. asparagus (tough edges cut off)

1 large butter squash (peeled and cut into mini cubes)

olive oil

2 cloves of garlic (chopped)

1 tsp. sea salt

1 tsp. dry parsley

parmesan cheese


Preheat oven to 350 degrees.

1. In a large bowl put asparagus and peeled butternut squash. Add 2 tbsp. of olive oil. Sprinkle with seas salt and parsley. Mix well.

2. Pour on to a baking pan. Drizzle a drop more olive oil on top.

3. Bake for about 30-35 minutes. (You want the vegetables to be tender.)

4. Cook pasta to desired taste.

5. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for a minute. Add butternut squash and asparagus. Stir. Add another pinch of sea salt.

6. Drain pasta well. Pour butternut squash and asparagus on top.

Sprinkle with parmesan cheese.