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    You are in: Home / Recipes / Roasted Red Onion and Squash Pasta Recipe
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    Roasted Red Onion and Squash Pasta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    L'ecole's Note:

    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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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:

    • on October 26, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red Onion and Squash Pasta

    Serving Size: 1 (413 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.4
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 3.8 g
    Cholesterol 63.5 mg
    Sodium 133.6 mg
    Total Carbohydrate 79.4 g
    Dietary Fiber 8.6 g
    Sugars 9.8 g
    Protein 15.0 g

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