Halloween Pasta

Ingredients and Weight:

• 1 pound butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 pound pasta, such as penne or rigatoni
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash with the olive oil. Season with salt and pepper. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned.
3. While the squash is roasting, prepare the sauce. In a large skillet over medium heat, sauté the onion in the remaining olive oil until softened. Add the garlic and cook for an additional minute.
4. Stir in the diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
5. Meanwhile, cook the pasta according to the package directions.
6. Drain the pasta and add it to the sauce. Stir in the roasted butternut squash and half of the Parmesan cheese. Heat through.
7. Serve immediately, topped with the remaining Parmesan cheese.

Nutritional Information:

Per serving:

• Calories: 450
• Fat: 15g
• Carbohydrates: 60g
• Protein: 20g

Dish Characteristics:

• Creamy and flavorful
• Autumnal flavors of butternut squash and herbs
• Festive orange color, perfect for Halloween
• Easy to make and great for a crowd

User Comments:

• "This pasta was delicious! The butternut squash added a beautiful sweetness and the sauce was perfectly seasoned."
• "I loved how easy this recipe was to follow. It's a great way to use up leftover Halloween pumpkins."
• "My kids were so excited to eat Halloween pasta. It's a fun and festive dish that's also healthy."

Special Precautions and Tips:

• For a vegan version, use plant-based milk instead of Parmesan cheese.
• To make the dish spicier, add more red pepper flakes to taste.
• If you don't have butternut squash, substitute with another type of winter squash, such as acorn squash or pumpkin.