Name: Roasted squash and onion pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ medium butternut squash; 1 red onion; 2 garlic cloves; 1 Tbsp chopped herbs (rosemary, thyme or oregano); 1 Tbsp olive oil; Parmesan (optional)

Roasted squash and onion pasta

16 Oct 2015

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

½ medium butternut squash
1 red onion
2 garlic cloves
1 Tbsp chopped herbs (rosemary, thyme or oregano)
1 Tbsp olive oil
Parmesan (optional)

Instructions

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.