A zesty sweet baby veggie pasta
Bring a large pot of water to a boil and season with salt until it is salty to the taste. Pour olive oil on a large heavy-bottomed saute pan over medium-high heat. Add in medium-sized 1 package (12 oz) of Green Giant Fresh Butternut Squash, diced, or 1 package (16 oz) of Cubed Butternut Squash. Shake or stir the pan so that the cauliflower pieces caramelize and blister. Once the Sweet Babies have been cooked for 30 seconds, add in the chopped garlic, chili flakes, and lemon juice. Turn off the heat and allow the Sweet Babies to sit in the pan.
Using a wire basket or strainer, dip the Pappardelle into the boiling water. Cook the fresh pasta for 90 seconds (or use dry and follow instructions on the pack) and then remove from the pot and place it into the pan with the vegetables. Toss the pass with the veggies and add Parmesan and chopped herbs, plus any remaining olive oil. Season with salt & pepper to taste and adjust lemon as needed.