Roasted Squash & Red Onion Pasta

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 (700 g) butternut squash
• 2 red onions
• 2 garlic cloves, sliced
• 175 g penne or 175 g rigatoni pasta
• 3 tablespoons creme fraiche, low fat is fine

Recipe

• 1 preheat the oven to 200c/gas 6/fan 180°c
• 2 peel and deseed the squash; cut it into mouthful-sized chunks and tip into a roasting tin.
• 3 peel the onions, leaving the root intact.
• 4 cut each, through the root, into eight wedges and put them in the tin.
• 5 add the garlic to the tin with 2 tablespoons of olive oil.
• 6 sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening.
• 7 roast for 45 minutes, until everything has browned nicely.
• 8 meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet.
• 9 drain the pasta, reserving about 4 tbsp of the cooking water.
• 10 remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly.
• 11 tip in the pasta and toss well.
• 12 serve with a sprinkling of freshly grated parmesan.