Spaghetti with Garlic-Rosemary Roasted Winter Squash
2 c. winter squash, cut in small bite-sized pieces (about ½”)
1-2 cloves garlic, minced or pressed (quantity to your garlic taste)
1 tsp. dried rosemary, crushed (or 1 Tbsp. fresh, snipped/chopped)
Olive oil
½ lb. spaghetti
1 Tbsp. fresh lemon juice + 1 tsp. lemon zest
1 Tbsp. capers, optional
¼ c. parmesan cheese
Snipped parsley or carrot tops, optional
Salt and pepper
Preheat oven to 400°.
Toss the squash cubes, garlic, rosemary with 1 Tbsp. olive oil, and season lightly with salt and pepper. Place on a parchment paper lined, rimmed baking sheet and bake for about 10-15 minutes (depending on your cube size), until they are tender and getting browned. Scrape into a bowl and set aside.
Meanwhile, cook spaghetti al dente according to package instructions. Drain.
In a large bowl, toss the spaghetti with squash cube mixture, lemon juice and zest, 2 Tbsp. olive oil, capers (if using), and parmesan cheese. Taste and add a drizzle more olive oil, a sprinkle more parmesan to your liking, and season as you wish with salt and pepper. Garnish with parsley, if using.
Recipe created or adapted by Liz Talley, Urban Graze
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