Roasted Red Onion and Squash Pasta
Transform your weeknight dinner routine with this vibrant Roasted Red Onion and Squash Pasta, a comforting yet elegant dish that’s packed with flavor. Sweet, caramelized butternut squash and roasted red onions are paired with al dente spaghetti or linguine, brought together by a zesty sauce of fresh lemon, garlic, and a hint of thyme. Topped with nutty parmesan cheese and fresh parsley, this recipe strikes the perfect balance between hearty and refreshing. Ready in just 50 minutes, it’s a versatile, vegetarian-friendly pasta that works beautifully as a main course or a side dish. Perfect for those looking for seasonal pasta recipes, roasted vegetable dishes, or creative ways to cook with squash!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 large red onion
- 4 tablespoons olive oil
- 1.5 teaspoons salt
- 0.75 teaspoons black pepper
- 3 garlic cloves
- 1 tablespoon (chopped) fresh thyme
- 12 ounces spaghetti or linguine pasta
- 0.5 cup (grated) parmesan cheese
- 1 (zested and juiced) lemon
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces. Peel and cut the red onions into thick wedges (about 6-8 wedges per onion).
In a large mixing bowl, toss the squash and red onion with 3 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and half of the chopped thyme. Spread the vegetables in an even layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and the onions are caramelized.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until it is al dente. Reserve 1 cup of pasta water, then drain the pasta.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1-2 minutes until fragrant but not browned.
Add the roasted vegetables to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Stir to create a light sauce.
Toss in the cooked pasta and half of the grated parmesan, stirring to coat the noodles with the sauce. Adjust seasoning with additional salt and pepper, if needed.
Divide the pasta among serving bowls and garnish with the remaining parmesan, chopped parsley, and thyme. Serve warm.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 8.9 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
