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5/5
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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.
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