Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Roasted Red Onion and Squash Pasta 3.8 (12) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love. Ingredients 2 medium red onions, cut into 6 wedges each, layers separated 1 medium butternut squash, peeled and cut into ¾-inch pieces 1 tablespoon coarsely chopped fresh sage leaves 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper ½ pound short ridged pasta, such as rigatoni ¼ cup grated Fontina cheese (2 ounces) Directions Preheat oven to 450 degrees. On a rimmedbaking sheet, toss onions, squash, and sagewith oil. Season with salt and pepper.Arrange in a single layer and roast untiltender, about 25 minutes, rotating sheetand tossing vegetables halfway through. Meanwhile, in a large pot of boilingsalted water, cook pasta according topackage instructions. Reserve 1/2 cup pastawater; drain pasta and return to pot.Add vegetables and cheese and tossto combine, adding enough pasta waterto create a thin sauce that coats pasta. Rate it Print