How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Red Onion and Squash Pasta?

You need 8 ingredients. The key ingredients include: 2 medium red onions, cut into 6 wedges each, layers separated, 1 medium butternut squash, peeled and cut into 3/4-inch pieces, 1 tablespoon fresh sage, coarsley chopped, 1 tablespoon olive oil, extra virgin, and more.

Is Roasted Red Onion and Squash Pasta suitable as pasta & noodles?

Yes, Roasted Red Onion and Squash Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Roasted Red Onion and Squash Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Onion and Squash Pasta Recipe

Name: Roasted Red Onion and Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions, cut into 6 wedges each, layers separated; 1 medium butternut squash, peeled and cut into 3/4-inch pieces; 1 tablespoon fresh sage, coarsley chopped; 1 tablespoon olive oil, extra virgin; salt, to taste; ground pepper, to taste; 12 lb rigatoni pasta; ½ cup Fontina cheese, grated (2 ounces)

Try this homemade Roasted Red Onion and Squash Pasta recipe the whole family will love. Made with red onions, butternut squash, fresh sage and olive oil…

This Roasted Red Onion and Squash Pasta relies on simple, everyday ingredients such as fresh sage, coarsley chopped, olive oil, extra virgin, salt, to taste and ground pepper, to taste. It comes together quickly and makes 4 servings, at about 5298 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

2 medium red onions, cut into 6 wedges each, layers separated
1 medium butternut squash, peeled and cut into 3/4-inch pieces
1 tablespoon fresh sage, coarsley chopped
1 tablespoon olive oil, extra virgin
salt, to taste
ground pepper, to taste
12 lb rigatoni pasta
½ cup Fontina cheese, grated (2 ounces)

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Quick Info

Servings
4 servings
Calories
5298 kcal
Category
Pasta & Noodles

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