Roasted Squash & Red Onion Pasta
Roasted Squash & Red Onion Pasta - Erren's Kitchen - This recipe makes a satisfying and healthy supper that gives Italian pasta an autumnal twist.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 pound butternut squash
- 2 red onions
- 2 garlic cloves whole, peeled
- 1⁄2 pound penne
- salt and pepper
- fresh basil chopped
- grated Parmesan cheese for serving
Preheat the oven to 400f/190C.
Peel and de-seed the squash, then cut it into bite-sized pieces and add it to a roasting pan.
Peel the onions and cut each, into eight wedges and add them to the pan.
Add the garlic and coat it all with 2 tablespoons of olive oil.
Season generously with salt and pepper and toss everything together.
Roast for 30 minutes.
Meanwhile, cook the pasta in a large pot of salted water following the cooking time on the package.
Drain the pasta, reserving ½ cup of the cooking water.
Remove the pan from the oven, smash the garlic with a spoon into a paste.
Add the pasta and a bit of the cooking water and coat well with the garlic.
Add some Parmesan cheese and mix to combine adding more pasta water if the mixture becomes too dry.
Season to taste with salt & pepper.
Serve with extra grated Parmesan cheese and chopped basil.
Calories: 285kcal | Carbohydrates: 61g | Protein: 9g | Fat: 1g | Sodium: 10mg | Potassium: 605mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12055IU | Vitamin C: 28.4mg | Calcium: 82mg | Iron: 1.6mg