MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Butternut Squash w/Penne Rigate
 Categories: Squash, Pasta, Dairy, Greens, Vegetables
      Yield: 4 servings

      3 c s Butternut squash; peeled,
            - seeded, in 1" cubes *
      1    Sweet onion; peeled, chopped
      1 tb Extra virgin olive oil
    1/4 ts Salt
      2 c  Uncooked penne rigate *
    1/2 c  Mascarpone cheese
      5 oz Greek yogurt *
      1 c  Fresh baby spinach; very
           - coarse chopped
    1/4 c  Chopped fresh basil leaves
           +=OR=+
      4 tb Dried basil *

  Set oven @ 425 F/218 C.

  Spray baking sheet pan with nonstick cooking spray.

  In a bowl, toss squash, onion, olive oil, and salt
  until evenly coated. Arrange in a single layer on
  baking sheet pan. Roast for 30 to 35 minutes, turning
  once, until golden and tender. Remove from oven and
  set aside to cool slightly.

  Cook pasta according to package directions. Reserve
  1/2 cup of the pasta water.

  In a large bowl, combine pasta, mascarpone cheese,
  yogurt and pasta water. Mix until cheese has melted
  and forms a creamy sauce. Add squash mixture, spinach
  and basil.

  UDD NOTES: I used acorn squash rather than butternut
  since that was what I had on hand. The original recipe
  called for pasta made with fava bean, chickpea & lentil
  flours. I used whole wheat penne. Original call was to
  used "organic non-fat" yoghurt. I used good ol' Oikos
  Greek Yoghurt. And lastly, roll the basil leaves and
  chiffonade them. You can used dried basil - but the
  presentation and mouthfeel will be different.

  RECIPE FROM: https://www.meijer.com

  Uncle Dirty Dave's Kitchen

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