Maple Balsamic Butternut Squash Pasta
This dish features oven-roasted butternut squash tossed with farfalle pasta, sauted mushrooms, and a lightly sweet maple balsamic reduction.
Servings: 6
Ingredients
- 16 oz farfalle pasta
- 1 Tbsp extra virgin olive oil, divided
- 2 cups butternut squash, cubed
- 8 oz mushrooms (cremini or baby portabella)
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- ¼ c low-sodium chicken or vegetable broth
- 4 Tbsp balsamic vinegar
- 3 Tbsp maple syrup
- 1 Tbsp low-sodium soy sauce
- salt and pepper, to taste
Instructions
- Preheat oven to 425F. Cube the butternut squash. Toss squash with ½ tablespoon olive oil. Spread out on a large baking sheet. Cook 10 to 12 minutes, until just soft.
- While the squash cooks, bring a large sauce pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Whisk together broth, balsamic vinegar, maple syrup, and soy sauce in a small bowl. Set aside.
- In the same pasta pot, heat remaining ½ tablespoon of olive oil over medium-high heat. Add the onions, garlic and mushrooms. Season lightly with salt and pepper. Cook 3 to 4 minutes, or until onions and mushrooms begin to release their liquid.
- Add balsamic sauce to the pan and cook on medium-high 2 to 3 minutes, or until the sauce reduces by half and slightly thickens. Add the squash and cook another 2 to 3 minutes.
- Remove from heat and toss in pasta, until incorporated. Divide among bowls and serve.