Friday, October 2, 2015

Roasted Butternut Squash and Grape Orecchiette Pasta with Gorgonzola and Pinenuts

If you plan on having a dinner party soon, this is a great side dish option. It's not only beautiful, but the flavors are unique and simply satisfying. The sweet squash and grapes are irresistible when roasted and they pair wonderfully with the sage, Gorgonzola and toasty pinenuts. If you can't find orecchiette pasta, substitute rotini (or any pasta cut that holds onto sauce well).


1. Preheat oven to 425. Place squash, grapes, onion and sage on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 35-40 minutes, or until caramelized, stirring half way through. 



2. Meanwhile, whisk vinaigrette ingredients together in a small bowl. 


3. Place cooked pasta and roasted squash and grapes in a large mixing bowl and pour vinaigrette over. Toss lightly and top with Gorgonzola and pinenuts. Serve warm.  






Roasted Butternut Squash and Grape Orecchiette Pasta with Gorgonzola and Pinenuts
Serves 8

All you need:
1 (2 lb.) butternut squash, peeled, seeded and cubed 
1 cup red seedless grapes 
1 small red onion, diced 
5 fresh sage leaves, chopped
2 tablespoons olive oil

Vinaigrette
1/4 cup olive oil
2 tablespoons balsamic vinegar 
2 teaspoons Dijon mustard
1 teaspoon honey 
Pinch cayenne pepper 
Salt and pepper, to taste

1 pound cooked orecchiette pasta 
1/2 cup crumbled Gorgonzola cheese 
1/4 cup toasted pinenuts 

All you do:
1. Preheat oven to 425. Place squash, grapes, onion and sage on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 35-40 minutes, or until caramelized, stirring half way through. 
2. Meanwhile, whisk vinaigrette ingredients together in a small bowl. 
3. Place cooked pasta and roasted squash and grapes in a large mixing bowl and pour vinaigrette over. Toss lightly and top with Gorgonzola and pinenuts. Serve warm. 


 

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