Pasta with Roasted Butternut Squash, Onions and Sage
Prep Time
20 min
Cooking Time
30 min
Yields
4
Ingredients
1 pound butternut or acorn squash, peeled cut into 1-inch pieces, 1/4" thick
1 large onion, peeled, cut into chunks
3 tablespoon slivered fresh sage leaves
3-4 tablespoon olive oil
salt & freshly ground black pepper to taste
16 oz Portobello mushrooms cut into chunks
9 ounces dried or fresh pasta (preferably gluten free)--such as bow ties or wheels
1 cup diced ripe tomatoes
1/2 cup chopped green olives
1/4 cup freshly grated parmesan cheese
Directions
Position rack in lower third of oven. Preheat oven to 450 degree F.
On a baking sheet with sides, toss squash, mushrooms, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 30 minutes, stirring twice, or until the vegetables are beginning to brown.
Meanwhile, cook pasta in a large pot of boiling salted water until a dente ,according to package directions.. Drain and return to the pot.
Add the roasted vegetables,.
When serving top with tomatoes and olives. Serve with Parmesan cheese.