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.