Pasta w/ Butternut Squash and Eggplant
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
- 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.
- 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.
- 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.
- Add cooked pasta, toss. Adjust seasoning if necessary.