medium red onion, cut into wedges
medium butternut squash, peeled and cut into chunks
tbsp chopped sage leaves
tbsp olive oil
salt and pepper
cup grated fontina cheese
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.