Roasted squash and onion pasta
Quite honestly, I don’t think I would put on the oven just for this recipe! But this roasted squash with red onion is perfect for various dishes – mixed with pasta, rice, couscous or served mashed on toast or as a side-dish with roasted/grilled meat. So make more than you need and chill/freeze the rest for creating other dishes with it!
Ingredients
Method
- Preheat the oven to 200°C. Peel the squash, remove the seeds and the membrane, then cut it into bite-sized chunks.
- Peel the onions, then cut each into eight wedges. Put the vegetables in a roasting tin.
- Slice the garlic, scatter over the veggies together with the herbs. Drizzle with the oil and season with salt &pepper. Toss everything together with your hands. Roast for about 30 minutes, until tender and golden.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about half a cup of the cooking water.
- Toss the pasta and roasted vegetables. Add some cooking water.
- Serve with freshly grated Parmesan if you like.