Fall Noodles ™

This is a very simple recipe for winter squash. 

I've used fresh squash but you could also use pre cut instead.

Enjoy. 


1 package (12 oz) egg noodles  
1 c. chopped onion
2 - 3 c. chopped squash
1/8 tsp. each: nutmeg, dried oregano, pepper, salt 
1/4 c. pine nuts (optional)
2 - 3 T. olive oil


Cook noodles according to package instructions.


Peel squash with a vegetable peeler, and clean out seeds. 

Peel, rinse onion.

Cut onions and squash into chunks.


Heat pan over medium high heat. Reduce heat to medium, add oil. 

Add onion, squash, black pepper, salt, nutmeg and oregano to pan.

 Stir occasionally and cook for 8 - 12 min. or until done.

 Towards end of cooking, add pine nuts. 


Drain pasta and toss with squash mixture. 

You can drizzle more olive oil if needed over pasta.


Serves 4.