Recipe by l'ecole
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.
Top Review by AZPARZYCH
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.
- 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 See How It's Made
- 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.