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Roasted Butternut Squash and Red Onion Pasta

Roasted Butternut Squash and Red Onion Pasta prepared dish

This roasted butternut squash and red onion pasta is a delightful autumn dish that combines the sweetness of roasted squash with the savory flavor of red onions. Tossed with al dente pasta and a hint of sage, this recipe is perfect for a cozy dinner. Serve it warm, garnished with fresh herbs for an added touch!

This recipe is italian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include olive oil, fresh sage, pasta, red onion.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 3 tbsp olive oil
  • 10 g fresh sage (chopped)
  • 300 g pasta (of choice)
  • 200 g red onion (sliced)
  • 500 g butternut squash (peeled and cubed)
  • 50 g parmesan cheese (grated)
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash and sliced red onion with olive oil, salt, and black pepper.
  3. Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until the squash is tender and caramelized.
  4. While the vegetables are roasting, cook the pasta according to package instructions until al dente.
  5. Drain the pasta and return it to the pot, then add the roasted vegetables and chopped sage.
  6. Toss everything together until well combined, then serve warm, topped with grated Parmesan cheese.

Nutrition (per serving)

  • Calories: 420
  • Protein: 12 g
  • Fat: 15 g
  • Carbohydrates: 63 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Sodium: 350 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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