Roasted Squash & Red Onion Pasta
This delightful recipe combines the sweet flavors of roasted butternut squash with caramelized red onions and garlic, all tossed together with creamy crème fraîche and pasta. Each bite is a comforting symphony of flavors and textures that will warm your soul with every spoonful. Perfect for a cozy night in or as a delicious dish to share with loved ones.
— Constant Cookbook
Ingredients
- 1 butternut squash , about 700g/1lb 9oz
- 2 red onions
- 2 garlic cloves , sliced
- 175g penne or rigatoni
- 3 rounded tbsp crème fraîche , full or half fat
Instructions
- Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
- Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.
Yield
Serves 2
Nutrition
- Calories: 572 calories
- Fat Content: 13.8 grams fat
- Saturated Fat Content: 7.6 grams saturated fat
- Carbohydrate Content: 102 grams carbohydrates
- Fiber Content: 9.2 grams fiber
- Protein Content: 16.7 grams protein
- Sodium Content: 0.16 milligram of sodium
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