Roasted Red Onion and Squash Pasta

Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  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. 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.

Reviews

(1)
Most Helpful

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.

AZPARZYCH October 26, 2013

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