Roasted red onion and squash pasta

380 cal per serv

Roasted red onion and squash pasta

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  • Prep Time


  • Total Time


  • Servings



  • 2

    medium red onion, cut into wedges

  • 1

    medium butternut squash, peeled and cut into chunks

  • 1

    tbsp chopped sage leaves

  • 1

    tbsp olive oil

  • salt and pepper

  • ½

    lb rigatoni

  • ¼

    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.


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