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Roasted Squash & Red Onion Pasta
A wonderful warming yet healthy dish, perfect for weeknight dinner.
Course
Main
Cuisine
Italian
Keyword
comfort food, fall, squash
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
285
Author
Erren Hart
Ingredients
1
pound
butternut squash
2
red onions
2
garlic cloves
whole, peeled
½
pound
penne
salt and pepper
fresh basil
chopped
grated Parmesan cheese for serving
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
285
|
Carbohydrates:
61
g
|
Protein:
9
g
|
Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
605
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
12055
IU
|
Vitamin C:
28.4
mg
|
Calcium:
82
mg
|
Iron:
1.6
mg