Roasted squash & red onion pasta

Roasted squash & red onion pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Takes 50-60 minutes

Easy

Serves 2
A simple supper of roasted squash and red onion pasta will perk up your midweek meals

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal572
  • fat13.8g
  • saturates7.6g
  • carbs102g
  • sugars0g
  • fibre9.2g
  • protein16.7g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 butternut squash, about 700g/1lb 9oz
  • 2 red onions
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, sliced
  • 175g penne or rigatoni
  • 3 rounded tbsp crème fraîche, full or half fat

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Vegirl
20th Feb, 2015
5.05
This was so much better than l expected. The only thing l did differently was to add a few chili flakes when l roasted the veg. The secret is to season really well and a little more heavily than you think you need. Beautiful and very simple.
valor2010
7th Oct, 2014
2.55
This is okay. Butternut squash and pasta is a rather stodgy combo.
KochinVeronica's picture
KochinVeronica
24th Jan, 2013
5.05
OMG!! This recipe is by far the tastiest squash recipe I have ever eaten!It deserves not 5, but 6 stars. I was indeed generous with the seasoning and it came out lovely, just lovely. Highly recommended!
magickat77
30th Aug, 2012
4.05
This was easy to make and very tasty. I used sweet potato instead of squash and replaced the creme fraiche with sweet chilli Philadelphia for a bit of extra kick.
jules_verne
6th Jun, 2011
4.05
Gorgeous! I added some fresh sage to the squash. I'll definitely be making this again.
claireguscott
21st Sep, 2010
love this meal, very tasty, added some chorizo which added a nice spice as contrast to the sweetness of the veg!
kavanau2
18th May, 2010
3.05
I left out the cheese and added a tin of tomatoes, 1 tsp sugar and some tabasco the sweetness of the veggies together is gorgeous, very tasty meal, will do again. Could also add pieces of chicken to make more substantial
beckyshields
15th Nov, 2009
5.05
This is delicious, I highly recommend it.
kholden
10th Jun, 2009
This has become a weekly staple since trying it. The roasted garlic and squash go so well with the pasta and the onion. Quick and easy to do...although why is peeling squash such a nightmare!
dahlia107
17th May, 2009
2.05
Thought this was just OK. If it wasn't for the parmesan on top, would have been very bland.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
horntown
22nd Jan, 2014
Just tried this recipe and it was great! I did add a couple of things - mushrooms work really well in this, and can be added to the veg mix. Also, some smoked paprika and thyme added before roasting adds a bit more flavour. One thing, I did notice the squash could do with roasting a bit long than suggested, so it may be worth letting that roast for about 10-20 minutes before adding the onion and mushrooms.