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Under 30 Minutes

Roasted Red Onion and Squash Pasta


Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2011


  • 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, such as rigatoni
  • 1/4 cup grated Fontina cheese (2 ounces)


  1. 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.

  2. 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.

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