Roasted Red Onion and Squash Pasta

Every month my heart races just a little more than usual when I find my Everyday Food issue in the mail. I usually tear it open right at the mail box! So this month, I tried the roasted red onion and squash pasta recipe. We are about to move :-) and I need to use up all the frozen squash from the farmer's market! I really enjoyed the roasted vegetables, and the sage, the sage was almost fried! So delicious and crispy coming out of the oven. The process easy, ingredients all on hand, taste, not bad...BUT, not filling! I hate to negatively rate a recipe from my beloved magazine, but I will say, next time, I will add some tofu or any protein you desire.

Ingredients:

2 medium red onion, cut into 6 wedges each

1 medium butternut squash, peeled and cut into ¾ inch pieces

1 tablespoon coarsely chopped fresh sage leaves

1 Tablespoon olive oil

coarse salt and pepper

½ pound rigatoni

¼ cup grated fontina

Extras:

Pre – cooked tofu or chicken breasts

Crumbled feta

Preheat oven to 450. On a rimmed baking sheet, toss onions, squash and sage with oil. Season with salt and pepper. Arrange in a single layer and roast ntil tender, about 25 minutes.

Meanwhile, in a large pot of boiling water, cook pasta according to package intructions. Drain pasta, return to pot. Add vegetables and cheese, and toss to coat. If using protein and extra cheese, add at this time as well.