Roasted Vegetables

3-3-1/2 lbs. squash )1 medium sized whole), peeled, seeded, cubed

1 onion, but into 1"pieces

2 big handfuls of lettuce (can also use swiss chard or spinach), torn into bite-size pieces

1/4 C parsley, minced

10 cloves garlic, coarsely chopped

1/3 C olive oil

1/4 T red peper flakes (optional)

1 T brown sugar

salt & pepper to taste

Pasta

1 lb. Farfalle pasta ("bowties")

1/2 C half-and-half (can also use milk)

1-1/2 C shredded Asiago cheese

Set oven to 450 degrees. Toss together all ingredients under "roasted veggies" except salt & pepper. Spread on a sheet pan and bake for 25 minutes. Turn veggies 2-3 times during this segment. When squash is tender, set oven to brroil and adjust racks to higher position. Broil for 5 minutes until squash is crusty and greens wilted. Scrape veggies into a bowl. Cook pasta according to package directions. Drain. Add pasta, half-and-half, and cheese to veggies. Toss. Salt & pepper to taste. Serve warm. YUM!

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