1 small Butternut Squash, roasted

1 small Eggplant, roasted

8 cherry tomatoes, halved

¼ onion, diced

4 tbsp olive oil

½ lb pasta, cooked

Juice of ½ lemon

4 tbsp butter

¼ cup water, vegetable or chicken stock

2 tbsp capers, chopped

Directions:

1. To roast squash and eggplant: Preheat oven to 400. Slice squash in half, scoop out seeds and season with salt and pepper. Slice eggplant in thirds, season with salt and pepper. Place eggplant and squash on the same sheet tray. Drizzle with a little olive oil. Cook till done, about 15-20 minutes. When done, dice eggplant. Scoop squash out of its skin and dice.
2. In a sauté pan, heat 2 tbsp olive oil on medium high heat. Add onions. Add tomatoes. Add squash and eggplant. Saute till onions are done and tomatoes have some color.
3. Turn heat down to medium, add butter. Allow butter to brown, add lemon juice,

capers and water/stock. Let liquid reduce in half. Season with salt and pepper.

1. Add cooked pasta, toss. Adjust seasoning if necessary.

Leave a Comment

Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.

Name*:
Your Email*:
Link (URL):
Comment Text*:

Captcha*

This question is used to make sure you are a human visitor and to prevent spam submissions.

 
Type Response:

Check this box to receive updates by email when
new comments are added to this item.