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Roasted red onion and squash pasta

By

380 cal per serv

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Ingredients

  • 2 medium 2 medium red onion, cut into wedges
  • 1 medium 1 medium butternut squash, peeled and cut into chunks
  • 1 tbsp 1 tbsp chopped sage leaves
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper
  • 1/2 lb 1/2 lb rigatoni
  • 1/4 cup 1/4 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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