Yesterday was the first glorious day we’ve had here in NYC in a long time; Not only was the sun out but it was also the first day of Daylight Savings Time and that makes everyone’s day that much brighter. So even though I spent 5 hours at the office, I walked home and it was still so light out I felt like it was 3:00 in the afternoon instead of 5pm. I stopped at Fairway to pick up some ingredients for dinner. I had it in my mind to make a pasta dish and as I was walking I had a running debate going on in my head about exactly what would this dish be. The roasted red onions and squash won out. I knew it would be simple to throw together and that along with a salad and a warm baguette from Fairway, there would be plenty left over for Tuesday night’s supper. That’s the night we are going to the movies on the West Side and won’t get home till around 8:30 pm so it’s nice to know there’s food ready to be heated up.
Roasted Red Onion and Squash Pasta
2 medium red onions, cut into 6 wedges, layers separated
1 medium butternut squash, peeled, cut into 3/4″ pieces (I buy already prepped)
1 TBS coarsely chopped fresh sage leaves ( I used 2-3)
1TBS olive oil
coarse salt and pepper
1/2 # short ribbed pasta such as rigatoni (I used 1 lb)
1/4 cup grated Fontina cheese (2 oz) (I used about 1/2 cup)
1 cup of reserved pasta water
Preheat oven 450 degrees
On rimmed baking sheet, toss onions, squash, sage leaves with oil. Season with salt and pepper. Arrange in single layer and roast until tender, about 25 minutes, rotating sheet and tossing vegetables, halfway through.
Meanwhile, in large pot, cook pasta till tender to preference. Reserve 1 cup of pasta water; drain pasta and return to pot. Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.
Recipe from Martha Stewart EveryDay Food January-February 2011