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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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 200°C. Peel the squash, remove the seeds and the membrane, then cut it into bite-sized chunks.
  2. Peel the onions, then cut each into eight wedges. Put the vegetables in a roasting tin.
  3. 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.
  4. 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.
  5. Toss the pasta and roasted vegetables. Add some cooking water.
  6. Serve with freshly grated Parmesan if you like.