6 cups peeled & cubed sugar pumpkin or butternut squash
2 medium yellow onions, peeled & thinly sliced
2-1/2 T extra-virgin olive oil, divided
1/2 t kosher salt (or to taste)
1/2 t ground black pepper (or to taste)
4 plum tomatoes, cored & diced
1/3 cup frsh sage leaves or 1 T dried rubbed sage
12 ounces whole-grain spiral pasta
1/4 cup grated Parmesan cheese
Heat oven to 450 degrees. Position a rack in the lower third of oven
On a rimmed baking sheet, toss the pumpkin w/the onions and 1-1/2 T of the oil. Season w/salt & pepper. Spread the pumpkin in an even layer and roast until the vegetables are beginning to brown, about 15 to 20 minutes. Stir in the tomatoes & sage, then roast, stirring once, until all the vegetables are browned & tender, about 10 minutes longer.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain & toss with the remaining 1 T of oil. Add the roasted vegetables & toss gently to combine.
Season w/ additional salt & pepper, if desired, and serve sprinkled w/ cheese.
Excellent simple reciped. Used mild white onions.
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