Pasta with Walnuts, Sage and Winter Squash

I found this recipe in Newsday, January 24, 2013…hope you enjoy it.  This recipe calls for Red Onions, but if you’re like me, I don’t like onions (red or white) that aren’t fully cooked.  So I would leave the out or fry them.

Pasta with Walnuts, Sage and Winter Squash Recipe

Pasta with Walnuts, Sage and Winter Squash

1 (4 inch) red onion, cut across in half, then into ¼ inch wedges

2 Tbsp. extra-virgin olive oil, divided

1 ½ lbs. winter squash, cut into 1 inch pieces (5 to 6 cups)

½ tsp. salt, divided

1/8 tsp. black pepper

8 oz. gemelli pasta (about 2 cups)

1 Tbsp. butter

1 Tbsp. chopped fresh sage (about 5 large leaves)

1 Tbsp. lemon juice

¼ cup coarsely chopped walnuts

Preheat the oven to 425 F.  Coat two baking sheets pans with cooking spray.

Lay the onions slices out in a single layer on the first baking sheet; brush lightly with about 1/2 tablespoon of the oil.

Toss the squash with the remaining oil, ¼ teaspoon salt and the black pepper.  Place in a single layer on the second baking sheet.  Roast squash and onions for 10 minutes, then turn them and return to the oven, rotating pans.  Roast until the squash is fork tender and the onions golden, another 10 minutes. 

While the vegetables roast, cook the pasta in a large pot of slightly salted boiling water until al dente.  Drain.

Melt butter in now-empty pasta pot; stir in the sage and cook until butter is golden brown, about 1 minute.  Remove from heat and stir in the lemon juice, remaining ¼ teaspoon of salt and the walnuts.  Add drained pasta and toss thoroughly.  Gently stir in the squash and onions.       4 servings

(Recipe for Pasta with Walnuts, Sage and Winter Squash was is Newsday, January 24, 2013.)

 

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