PASTA WITH OVEN ROASTED BUTTENUT SQUASH, CAULIFLOWER, SUNDRIED TOMATOES AND ROSEMARY

Pasta with Oven Roasted Buttenut Squash, Cauliflower, Sundried Tomatoes and Rosemary

This month I am a bad Bread Baking Babe, I haven’t had time to bake the knäckebrödGörel choose as November month’s challenge. And that is bad because I have been wanting to bake knäckebröd for years now but the sudden cluster of work projects that have popped up really made it is impossible to me. But there are other Babes that are better than I am so please don’t hesitate to take a look at how they made their knäckebröd, begin here with the Kitchen of the Month, the Grain Doe and go on from there to see the others! I think I’ll be a Bread Baking Buddy this month instead…

I do have a recipe though and I am happy to share it with you because I liked it so much, filling and full of flavours and one of those dishes with a small work input that results in a big taste output if you understand what I mean! Now I have to start on project 2, just sent off the food photography article to the editor and now I start on a project for an Italian design magazine that has to be ready on Thursday. Phfew.

Pasta with Oven Roasted Buttenut Squash, Cauliflower, Sundried Tomatoes and Rosemary

PASTA WITH OVEN ROASTED BUTTENUT SQUASH, CAULIFLOWER, SUNDRIED TOMATOES AND ROSEMARY
4 servings

400 g/14 oz pasta
1 small-medium butternut squash
1 smallish cauliflower
1 onion, optional
2-3 whole sundried tomatoes
a sprig of fresh rosemary
salt
extra-virgin olive oil

– Put the sundried tomatoes in warm water to soak for about 20 minutes. Chop finely.
– Dice the butternut squash and divide the cauliflower in smaller florets. Cut the onion into wedges.
– Put vegetables, sundried tomatoes and the rosemary leaves in an oven-proof form, add salt and pour olive oil over and then mix it all very well.
– Bake in a pre-heated oven (200°C/390°F) for about 20-30 minutes, stir the vegetables a couple of times during that time.
– When the vegetables are ready, stir them well and mix with freshly cooked pasta.

Pasta with Oven Roasted Buttenut Squash, Cauliflower, Sundried Tomatoes and Rosemary

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