Roasted Squash Red Onion Pasta
Delight your taste buds with this cozy and flavorful Roasted Squash Red Onion Pasta, a dish that brings together caramelized butternut squash and tender red onion to create a comforting yet vibrant meal. The vegetables are oven-roasted with olive oil, dried thyme, and a touch of salt and pepper, developing deep, sweet-savory flavors that pair perfectly with al dente pasta. Tossed in a light garlic-infused sauce and finished with a generous sprinkling of Parmesan cheese and fresh parsley, this pasta is rich in texture and taste without being heavy. Whether you’re craving a satisfying vegetarian dinner or an impressive weeknight meal, this recipe is quick to prepare and packed with wholesome ingredients, making it both a crowd-pleaser and a weeknight hero.
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Recipe Information
Ingredients
- 4 cups (peeled and cubed) Butternut squash
- 1 large (sliced into wedges) Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 3 cloves (minced) Garlic cloves
- 12 ounces Pasta (such as penne or rigatoni)
- 0.75 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) Fresh parsley
- 0.5 cup (reserved from boiling pasta) Pasta water
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the cubed butternut squash and red onion wedges. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt, ground black pepper, and dried thyme. Toss well to coat.
Spread the squash and onion mixture evenly onto the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining. Set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the roasted squash and onions to the skillet with the garlic. Toss gently to combine.
Add the cooked pasta to the skillet, then pour in the reserved pasta water a little at a time, tossing to create a light sauce.
Remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and serve warm. Enjoy your Roasted Squash Red Onion Pasta!
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 26.4 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2826 mg | 60% | |
*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.
