Roasted red onion and squash pasta

By taniaf

380 cal per serv

Ingredients

• 2medium2 medium red onion, cut into wedges
• 1medium1 medium butternut squash, peeled and cut into chunks
• 1tbsp1 tbsp chopped sage leaves
• 1tbsp1 tbsp olive oil
• salt and pepper
• 1/2lb1/2 lb rigatoni
• 1/4cup1/4 cup grated fontina cheese

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

Preheat oven to 450. On a baking sheet, toss onions, squash, and sage with oil. Season with salt and pepper. Arrange in a single layer and roast until tender, 25 minutes, rotating and tossing halfway.
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, drain and return to pot. Add vegetables and cheese and toss to combine, adding pasta water as needed.