Perfect for fall when the grocery stores are full of squash, this dish offers a great combination of flavors and plenty of plant power.
1 box vegetable penne
3 tablespoons extra virgin olive oil
2 cups butternut squash small diced
Salt and black pepper to taste
1 leek cut in thin rounds
½ fennel bulb sliced thin
1 pint grape tomatoes halved
2 tablespoons toasted pistachios chopped
Garnish fennel frond
Recipe, content, and photo courtesy of Barilla
Jody Olson says: Another wonderful recipe. The flavor of the leek and fennel is so satisfying and the roast butternut squash ads a mellow sweetness to the dish. I used heirloom cherry tomatoes for a pop of unique color. When I reheated this the second day it was a little dry so added a dash of scallion flavored olive oil. That was a perfect complement to the leeks.
Brenda says: Scallion flavored olive oil! Yummm… 🙂
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