Roasted Red Onion and Squash Pasta
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 medium red onions, cut into 6 wedges each, layers separated
- 1 medium butternut squash, peeled and cut into 3/4-inch pieces
- 1 tablespoon fresh sage, coarsley chopped
- 1 tablespoon olive oil, extra virgin
- salt, to taste
- ground pepper, to taste
- 1⁄2 lb rigatoni pasta
- 1⁄2 cup Fontina cheese, grated (2 ounces)
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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RECIPE SUBMITTED BY
lecole54
Machias, Maine
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.