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Roasted butternut squash and red onion pasta

A simple autumnal pasta dish for a tasty weeknight dinner.

Wine Suggestion:  we initially thought to open a Pinot Noir for this but hesitated because of the Parmesan and crème fraîche. We’re glad we did because the Pira Luigi Nebbiolo d’Alba was the better match. This had just the right earthiness alongside a youthful fruit (the dish isn’t too serious) plus great fresh acidity and fine tannins for the rich proteins of parmesan and cream that bring the dish together.

Roasted squash & red onion pasta – serves 2

  • 1 butternut squash, about 700g
  • 2 red onions
  • 2 garlic cloves, sliced
  • 175g penne or rigatoni
  • 3 rounded tbsp crème fraîche
  • freshly grated Parmesan, to serve

Preheat your oven to 200C/Fan 180C/Gas 6.

Peel and deseed the squash, then cut it into bite-sized chunks. Peel the onions then cut each into eight wedges. Tip the squash and onions into a roasting tin along with the sliced garlic and 2 tbsp of olive oil. Season generously with salt and pepper, then toss with your hands until everything is coated with oil. Roast for 30-35 minutes or until the veg is completely tender and browned and crispy at the edges.

Meanwhile, cook the pasta in a large pan of salted water according to the pack instructions. Drain the pasta and reserve about 4 tbsp of the cooking water. Remove the tin from the oven and stir in the the cooking water and crème fraîche. Tip in the pasta and toss well. Serve in warm bowls and sprinkle with Parmesan.

(Original recipe from BBC Good Food)

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