Roasted Red Onion and Squash Pasta

Transform your weeknight dinner routine with this vibrant Roasted Red Onion and Squash Pasta, a comforting yet elegant dish that’s packed with flavor. Sweet, caramelized butternut squash and roasted red onions are paired with al dente spaghetti or linguine, brought together by a zesty sauce of fresh lemon, garlic, and a hint of thyme. Topped with nutty parmesan cheese and fresh parsley, this recipe strikes the perfect balance between hearty and refreshing. Ready in just 50 minutes, it’s a versatile, vegetarian-friendly pasta that works beautifully as a main course or a side dish. Perfect for those looking for seasonal pasta recipes, roasted vegetable dishes, or creative ways to cook with squash!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 2 large red onion
• 4 tablespoons olive oil
• 1.5 teaspoons salt
• 0.75 teaspoons black pepper
• 3 garlic cloves
• 1 tablespoon (chopped) fresh thyme
• 12 ounces spaghetti or linguine pasta
• 0.5 cup (grated) parmesan cheese
• 1 (zested and juiced) lemon
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel and cube the butternut squash into 1-inch pieces. Peel and cut the red onions into thick wedges (about 6-8 wedges per onion).

Step 3

In a large mixing bowl, toss the squash and red onion with 3 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and half of the chopped thyme. Spread the vegetables in an even layer on the prepared baking sheet.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and the onions are caramelized.

Step 5

While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until it is al dente. Reserve 1 cup of pasta water, then drain the pasta.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1-2 minutes until fragrant but not browned.

Step 7

Add the roasted vegetables to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Stir to create a light sauce.

Step 8

Toss in the cooked pasta and half of the grated parmesan, stirring to coat the noodles with the sauce. Adjust seasoning with additional salt and pepper, if needed.

Step 9

Divide the pasta among serving bowls and garnish with the remaining parmesan, chopped parsley, and thyme. Serve warm.

Nutrition Facts

Serving size	(1740.0g)

Amount per serving	% Daily Value*
Calories	1759.4

Total Fat 75.0g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 44.5mg	0%
Sodium 3921.2mg	0%
Total Carbohydrate 240.3g	0%
Dietary Fiber 42.9g	0%
Total Sugars 34.1g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 967.1mg	0%
Iron 11.0mg	0%
Potassium 3371.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 10.7%

Carbs: 52.5%