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
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.
Scallion flavored olive oil! Yummm… 🙂
(1)
Leave a comment