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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    PinkCherryBlossom's Note:

    Makes a big bowl of tasty creamy pasta. It reheats fine and is minimum fuss.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200C/gas 6/fan 180°C
    2. 2
      Peel and deseed the squash; cut it into mouthful-sized chunks and tip into a roasting tin.
    3. 3
      Peel the onions, leaving the root intact.
    4. 4
      Cut each, through the root, into eight wedges and put them in the tin.
    5. 5
      Add the garlic to the tin with 2 tablespoons of olive oil.
    6. 6
      Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening.
    7. 7
      Roast for 45 minutes, until everything has browned nicely.
    8. 8
      Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet.
    9. 9
      Drain the pasta, reserving about 4 tbsp of the cooking water.
    10. 10
      Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly.
    11. 11
      Tip in the pasta and toss well.
    12. 12
      Serve with a sprinkling of freshly grated Parmesan.

    Ratings & Reviews:

    • on February 01, 2011

      55

      Easy and delicious. :)

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

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    Nutritional Facts for Roasted Squash & Red Onion Pasta

    Serving Size: 1 (573 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 596.2
     
    Calories from Fat 95
    16%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.5 g
    27%
    Cholesterol 30.8 mg
    10%
    Sodium 30.0 mg
    1%
    Total Carbohydrate 122.2 g
    40%
    Dietary Fiber 18.5 g
    74%
    Sugars 12.4 g
    49%
    Protein 11.9 g
    23%

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