2 medium red onions, cut into 6 wedges and separated
1 med butternut squash, cut into 3/4 inch pieces
1 TBS coarsely chopped sage leaves
1 TBS olive oil
coarse salt and pepper
1/2 lb short ridged pasta (rigatoni)
1/4 cup grated fontina cheese
Instructions
Preheat oven to 450 degrees. On a rimmed baking sheet toss
onions, squash and sage with oil. Season with salt and pepper.
Arrange in a single layer and roast until tender, about 25 minutes,
rotating sheet and tossing vegetables halfway through.
Meanwhile, in a large pot of boiling salted water, cook pasta
according to package instructions. Reserve 1/2 cup pasta water,
drain pasta and return to pot. Add vegetables and cheese and toss
to combine, adding enough pasta water to create a thin sauce that
coats pasta
Originally Submitted
1/6/2011
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