Like the folks over at The Grub Report, I've never been a big fan of squash. My sister always makes it on Thanksgiving and Christmas, and after the one person who eats squash has some, it just sits there in its sad little bowl, lonely, getting all cold and runny.
However, I might try this recipe for Butternut Squash-Tossed Pasta. I think it has enough other ingredients where the flavor of the squash will be lessened a bit. It also uses Butternut Squash from Trader Joe's, though I'm going to assume you can use any brand (the Trader Joe's Gorgonzola-Walnut Tortellini is something I'd definitely use, however).
Butternut Squash-Tossed Pasta with Thyme and Pecorino Romano
1 16-oz package Trader Joe's cubed butternut squash
1 tablespoon vegetable oil
1 tablespoon curry powder
Pinch of red pepper flakes
Salt to taste
Pepper to taste
2 minced garlic cloves
1 tablespoon minced fresh thyme
8 oz cooked Trader Joe's Gorgonzola-Walnut Tortellini
1 tablespoon grated Pecorino Romano
Preheat the oven to 400°.
Dump the butternut squash in an ovenproof dish and add the vegetable oil, curry powder, red pepper flakes, salt, and pepper. Toss to fully coat the squash with the oil and seasonings.
Cover the dish and roast until very soft, about 45-50 minutes. Uncover the dish for the last 10 minutes of the roasting process to bring out a nice, toasty color in the squash.
While the squash is still hot, add the garlic and thyme and stir to combine. Add the cooked pasta and toss gently until fully coated. Garnish with the grated Pecorino Romano.
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