Dinner tonight was the kind of meal where I mess up tons of stuff, yet everything ends up turning out great anyway. But seriously, I screwed up repeatedly. I realized too late that I had no foil for wrapping the garlic; I threw it in the oven anyway, and it made little difference (well, maybe it got a little charred, but so what?). Then the garlic wouldn't mash into the fine paste I wanted, but the fact that there were big chunks of roasted garlic in the sauce was kind of awesome. And I forgot to reserve the pasta cooking water until it was almost too late.
But ultimately, this ended up being one of those really great dinners that's filling, has an intriguing blend of spices, and is actually really healthy on top of it all. I guess you could call that fool-proof.
I promise there are lots of veggies in here - they just all fell to the bottom!
Roasted Autumn Vegetable and Noodle Toss
- 1 medium onion, coarsely chopped
- 3 medium carrots, sliced 1/2-inch thick
- 1 butternut squash, peeled and cubed
- Extra-virgin olive oil
- One small head of garlic, top sliced off, wrapped in foil
- 12 oz uncooked egg noodles
- 1/2 cup sour cream (reduced-fat if you prefer)
- 1 cup vegetable broth
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- Cayenne pepper to taste
- Salt and pepper to taste
Preheat oven to 450 F. Spray a large baking sheet with cooking spray and place onions, carrots, and squash on it. Drizzle vegetables lightly with olive oil and sprinkle with a big pinch of salt. Roast the vegetables along with the foil-wrapped garlic for 30 minutes.
