Roasted Red Onion and Squash Pasta

By cheeserohan

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 coarsely chopped fresh sage leaves
• 1 Tablespoon extra-virgin olive oil
• coarse salt and ground pepper
• 1/2 pound short ridged pasta, such as rigatoni
• 1/4 cup grated fontina cheese ( 2 ounces)

Preparation

Step 1

1. Preheat oven to 450. 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 1/2 cup pasta water; drain pasta and return to pot. Add vegetables and cheesed and toss to combine, adding enough water to create a thin sauce that coats pasta.