Roasted Red Onion and Squash Pasta

Prep Time:
10 mins
Total Time:
25 mins

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


  • 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)


  1. 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.

  2. 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.

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