Roasted Butternut Squash/Pumpkin, Radicchio, Carrots and Onion Tossed with Cavatappi in a Warm Honey-Garlic Vinaigrette
Total Time (Prep + Cook): 30 minutes
Yield: 4 main course servings
1 cup/4 oz. carrots, sliced ¼” thick on the bias
1 cup/6 oz. ½” cubed butternut squash or pumpkin
1 ½ cups/6 oz. diced onion
4 oz. cavatappi
2 tsp. honey
2 tsp. finely chopped garlic
4 tsp. lemon juice
4 tsp. extra virgin olive oil
2 cups/4 oz. shredded radicchio
¼ cup chopped parsley
Preheat oven to 400ºF. Place carrots on a baking sheet and toss with 1 tsp. of the vegetable and salt and pepper to taste. Roast, turning half way through cooking, until starting to brown and soften, about 20 minutes. Do the same with the butternut squash and onions. Squash and onions will cook in about 15 minutes.
While the vegetables are roasting, bring a large pot of salted water to the boil. Cook the cavatappi according to package directions. Drain and reserve.
Place a small sauté pan over medium heat. Add the honey and garlic and cook until the garlic starts to caramelize about 1 minute. Remove from heat and stir in the lemon juice and olive oil.
Place the carrots, butternut squash, onion, radicchio, pasta and parsley in a bowl. Stir in the warm honey-garlic vinaigrette. Season to taste with salt and pepper. Divide between 4 pasta bowls.
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