Butternut and Broccoli Bowties

2 Apr

Made this one up on a whim, out of hunger, and missing the sweet taste of butternut squash, which I haven’t really indulged in this winter, which is now gone.  I’m starting to sweat, just getting ready for work now.  Gone are the days of shivering my pants off just to function in daily life (I’ve had enough of sitting on freezing toilet seats).

Ingredients:

1.5 cups butternut squash, cut into 1/2-inch dice
1 large head broccoli, cut into bit-sized pieces
6 cloves garlic, diced
1/4 cup extra-virgin olive oil
red pepper flakes
salt and pepper
1/3 cup water
3/4 cup shredded mozzarella cheese
3-4 cups cooked bow tie pasta

Directions:

Saute butternut squash in oil until half-way softened.  Add broccoli, pepper flakes and salt and pepper.  Add garlic.  Saute for a minute, then add water.  Cover and simmer 5-10 minutes until vegetables are softened, and water is almost gone.

Add cheese and pasta and mix thoroughly.

Note:

After cooking pasta, add 1/2 T. olive oil and stir to coat.  Boil in well-salted water.

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