Penne with Roasted Acorn Squash and Caramelized Onions in a Brown Butter Sauce

Penne with Acorn Squash and Caramelized Onions

• 1 Acorn squash (seeded and chopped into crescent slices)
• 1 tbs olive oil
• Cinnamon
• Salt and Pepper
• 3 cups Whole Wheat Penne (cooked al dente)
• 3 tbs butter
• 1/2 cup onions chopped
• 1/4 cup pine nuts
• 1/4 cup fresh basil chopped
• 1 tbs balsamic vinegar
• 2 tbs garlic chopped

Serves 2
 
Melt 1 tbs butter in a deep skillet on low-medium heat. Add onions and cook for about 40-50 minutes until soft and caramelized.

Meanwhile, preheat oven to 350 degrees. Brush both sides of squash with olive oil,  sprinkle with salt and pepper, and place on a cookie sheet. Dust with cinnamon and place in oven for 25 minutes or until squash is tender. Don't over do it with the cinnamon. You should be able to get a hint of it, but not be overwhelmed! Set aside to cool and peel skin off of slices and chop into 1/2 inch cubes.

Remove the caramelized onions from the skillet and in the same skillet add rest of butter and garlic and cook on low for 5 minutes. Add vinegar and stir constantly for 1 minute. Add pine nuts and cook for another minute, allowing pine nuts to heat up and release their oils. Add squash, pasta and onions and stir together until combined and hot. Mix in basil and cook for another minute. Salt and pepper to taste

Serve with some fresh Parmesan Cheese and a medium bodied red!! So tasty!

Winter is slowly coming to an end, and I will miss eating all the winter squashes. I love this dish because it has a really clean taste and is just so tasty. The whole wheat pasta is much better for you than regular pasta and gives the dish a bit more of a nuttier taste. If you want to make this dish a bit MORE healthier, you can substitute the butter for margarine (Earth Balance is the best I have found, and this will make it vegan too!). I am just a purist and don't think I will ever stop using butter it has the best flavor.

Enjoy!