"Welcome back! I hope you had a wonderful Thanksgiving and enjoyed plenty of good times -- and good food -- with your loved ones. After all of the turkey, stuffing, and other holiday fare, I wanted to ease up on the meat-heavy food today. That's why I've prepared a completely vegetarian roasted squash and mushroom pasta that comes together in less than an hour. This hearty but healthy dish also gets a sprinkle of breadcrumbs and Parmesan, which adds just the right amount of crunch. With the holiday season fully upon us, make this easy meatless dish (there's plenty of time for more turkey!)."
-Everyday Food's Sarah Carey
Roasted Squash and Mushroom Pasta
1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
Coarse salt and ground pepper
1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
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