Roasted Red Onion and Squash Pasta

"A quick, easy, and tasty supper. It's very forgiving, so you can adjust the proportions to your taste; I'd definitely add more olive oil and sage than called for. If you can't find/afford Fontina, substitute Monterrey Jack. From Martha Stewart's Everyday Food."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onions, squash and sage with oil. Season with salt and pepper. Arrange in a single layer and roast until tender, about 25 minutes, rotating sheet and tossing vegetables halfway through.
  • Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve ½ cup pasta water; drain pasta and return to pot. Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.

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Reviews

  1. This was very good for not having a heavy cream sauce. I used dried sage since I didn't have fresh. I have never made butternut squash and roasting it gave it a great flavor. Made for My Three Chefs.
     
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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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