By kathleen r. and kathleen r. from Woolwich Central School, Woolwich, Maine.

Description

This epic main dish can be served year-round. It's made from locally grown fresh zucchini and yummy butternut sqash. The aroma of roasting vegetables filled the hallways and the succulent onions and zucchini have a sweet taste. These veggies go great together with the whole wheat pasta. We sprinked parmesan cheese on at the end to make this a deliciously different dish. It was a big hit!

Nutrition Facts

Serving size: 2/3 c.

Ingredients

Preparation

Cook pasta al dente and rinse in cold water. Season with salt and pepper, drizzle with olive oli. Toss gently and set aside.

For the smaller serving size, we peeled and seeded one medium butternut squash, seasoned with salt and pepper and olive oil and cooked the squash in a medium roasting pan with approxiamtely 1/2" of water in a hot oven (375 degrees) until tender (approximately 30-40 minutes).

For the larger serving size, we were able to obtain butternut sqaush that was already peeled and seeded through our local school wholesaler. We diced the squash into medium sized cubes (1-2") and placed them in a bowl with 1/2 cup of olive oil. After tossing gently, we placed it on a sheet pan and cooked in a 350 degree oven until the squash was tender and 3/4 cooked through. Set aside and let cool.

Cut onions into julienne or thin strips. Put onions and olive oil in a large roasting pan and plave in a 400 degree oven for 15 minutes. Add the balsamic vinegar and comtinut cooking for 15 minytes. Add thin sliced zucchini, toss with the onions and continue cooking for 5 minutes. (for the smaller 6 person portion, we completed this step in a hot skillet on the stove top).

Combine the cooked pasta and squash to the cooked onion and zucchini mixture and toss. Sprinkle eash protion with parmesan cheese.