Roasted Red Onion and Squash Pasta
serves 4
Ingredients:
2 medium red onions, cut into 6 wedges each, layers separated
1 medium butternut squash, peeled and cut into 3/4-inch pieces
1 tablespoon coarsely chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 pound short ridged pasta, I used penne
1 medium butternut squash, peeled and cut into 3/4-inch pieces
1 tablespoon coarsely chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 pound short ridged pasta, I used penne
1/4 cup grated parmesan cheese
Directions:
- Preheat oven to 450 degrees. On a baking sheet toss onions, squash, sage and oil until all the vegetables are well coated. Season with salt and pepper and arrange in a single layer. Roast until tender and turning brown, about 20 minutes. Stir vegetables halfway though.
- While veggies roast, put a large pot of water on the stove and bring to a boil. Once it is boiling, salt water and add pasta. Cook according to package directions. Save 1/2 cup of pasta water. When pasta is cooked, drain and place in a large bowl. When veggies are done, add them to the pasta and stir to combine. Add the 1/2 cup of pasta water as needed to create a sauce that coats pasta. Top with cheese and enjoy!
1 comment:
This looks like a healthy yummy swap to a usually unhealthy dish. Yum
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