Recipe Share: Roasted Red Onion and Squash Pasta

My Martha Stewart Everyday Food came and the whole issues is dedicated to lighter cooking! Here's a recipe that I think will be delicious!

Roasted Red Onion and Squash Pasta

Serves 4, Total time: 30 min

2 medium red onions, cut into 6 wedges each, layers separated

1 medium butternut squash, peeled and cut into 3/4" pieces*

1 tbsp coarsely chopped fresh sage leaves

1 tbsp extra-virgin olive oil

salt and pepper to taste

1/2 pound short ridged pasta, such as rigatoni

1/4 cup grated fontina cheese (2 ounces)

1. Preheat oven to 450F. On a rimmed baking sheet, toss onions, squash and sage with oil. Season with salt and pepper. Arrange in a single layer and roast until tender, about 25 minutes, rotating sheet and tossing vegetables halfway through.

2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package direction. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.

Per Serving:

380 calories

9 g fat

13 g protein

64 g carb

6 g fiber

*Quick Tip: Trader Joe's has pre-peeled and chopped butternut squash...makes this little dish much faster to put together!