Happy Meatless Monday! How about Sweet Mangia Butternut Squash Pasta for dinner tonight?!
1 lb. pasta
1 Butternut Squash
2 tomatoes, cubed
4-5 cloves garlic peeled and roughly chopped
1 onion, diced
5 Tbsp Sweet Mangia dry rub
3 c. white wine
Cut the squash in half and peel it with a vegetable peeler. Cut it into 1 inch cubes
Heat a pan on the stove and add olive oil to cover the bottom.
Add squash to the pan along with onion, garlic, and tomatoes.
Salt generously and add Mangia rub, stirring till evenly combined.
cover pan and let cook until onions are slightly translucent. Add the zest and juice of one lemon. Add the white wine and another pinch of salt. Cover and let cook on a medium heat for 30 – 40 minutes or until squash is entirely cooked through and easily mashed. Turn heat off.
Meanwhile, boil salted water and add pasta, following packages cooking instructions. When pasta is cooked, strain and set aside.
When squash mixture is ready, blend in small batches until smooth, adding water if needed to reach desired consistency. If you want a chunky sauce, then blend half of the mixture and mix together.
Toss pasta with sauce and serve topped with parmesan cheese.