Butternut Squash Pecan Warm Pasta Salad

[Guest guest]

My partner modeled this on a dish they've been serving at our co-op.

It's very pretty, rich, and yummy! I like it even better with the

addition of dried cranberries

 

1 Butternut Squash

1 lb. Penne

1 Red Onion

1/2 to 1 Cup Pecans

Olive Oil (to taste)

1 Tbs Seasoned Rice Vinegar

2 Tbs Agave Nectar

Salt/Pepper to taste

 

 

Cut in half, clean, and bake butternut squash (approximately 1 hour at

375 with 1 cup of water in the pan). Allow squash to cool. Once cool,

peel and cube.

 

Cook penne and set aside.

 

Saute red onion in olive oil. How long and how much olive oil depends on

taste. Add squash, vinegar, agave, salt and pepper. Toss for a few

minutes. Lower heat, add pasta and serve.