Pasta with Roasted Butternut Squash, Onions and Sage

(Originally from Eating Well, October 1996)
Serves 2

  • 1 pound butternut or acorn squash, peeled and cut into 1 inch pieces, 1/4 inch thick
  • 1 onion, peeled and thinly sliced
  • 1 tablespoon slivered fresh sage, or 1 teaspoon dried rubbed sage
  • 1 1/2 teaspoons olive oil
  • salt and freshly ground black pepper, to taste
  • Optional: 1 ounce Canadian or turkey bacon, cut into matchsticks
  • 6 oz dried pasta, such as bowties or wheels
  • 1 cup diced ripe tomatoes
  • 3 tablespoons chopped green olives
  • 1/4 cup freshly grated Parmesan cheese

Position rack in lower third of oven. Preheat to 450°F.

Fry bacon and drain. On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15-20 minutes, stirring once, until beginning to brown. Toward the end of baking, stir in bacon.

Meanwhile, cook pasta in a large pot of boiling water (8-10 min). Drain and return to the pot. Add roasted vegetables, tomatoes and olives; toss to combine.

Serve with Parmesan cheese.

3 thoughts on “Pasta with Roasted Butternut Squash, Onions and Sage

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