ROASTED RED ONION AND SQUASH PASTA
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a rimmedbaking sheet, toss onions, squash, and sagewith oil. Season with salt and pepper.Arrange in a single layer and roast untiltender, about 25 minutes, rotating sheetand tossing vegetables halfway through.
- Meanwhile, in a large pot of boilingsalted water, cook pasta according topackage instructions. Reserve 1/2 cup pastawater; drain pasta and return to pot.Add vegetables and cheese and tossto combine, adding enough pasta waterto create a thin sauce that coats pasta.
Nutrition Facts : Calories 380 g, Fat 9 g, Fiber 6 g, Protein 13 g
ROASTED SQUASH & RED ONION PASTA
A simple supper of roasted squash and red onion pasta will perk up your midweek meals
Provided by Mary Cadogan
Categories Dinner, Pasta, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
- Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.
Nutrition Facts : Calories 572 calories, Fat 13.8 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 102 grams carbohydrates, Fiber 9.2 grams fiber, Protein 16.7 grams protein, Sodium 0.16 milligram of sodium
ROASTED RED ONION AND SQUASH PASTA
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Provided by www.marthastewart.com
Categories Dinner
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/335064/roasted-red-onion-and-squash-pasta
Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 54 mg, Cholesterol 8 mg, SaturatedFat 2 g, Calories 59 kcal, Carbohydrate 0 g, Protein 2 mg, Fat 6 g
ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY
Here's what you need: butternut squash, white onion, olive oil, salt, pepper, nutmeg, vegetable broth, almond milk, garlic, red pepper flakes, dried sage, broccoli, whole wheat pasta, grated parmesan cheese
Provided by Spencer Kombol
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
- Roast for 25-30 minutes, or until tender.
- Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
- In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
- Add cooked pasta and steamed broccoli and stir to combine.
- Top with Parmesan, and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams
ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
- Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
- Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
SPAGHETTI SQUASH WITH RED SAUCE
Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables ... and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl, Prescott, Ariz."
Provided by superblondieno2
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds.
- Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
- Add tomato sauce; heat through.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
- Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 163.1, Fat 4.4, SaturatedFat 0.7, Sodium 436.8, Carbohydrate 32, Fiber 2.7, Sugar 6.1, Protein 4.2
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Make and share this Roasted Butternut Squash and Red Onions recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Combine sugar, cumin, coriander, nutmeg, cayenne and salt in a small bowl.
- Divide squash, onions and thyme between 2 sheet pans. Toss each sheet's veggies with half the olive oil and half the spice mix. Smooth to a single layer.
- Roast, turning once until golden brown and tender (about 25 - 30 minutes).
Nutrition Facts : Calories 279.2, Fat 14.3, SaturatedFat 2, Sodium 16.4, Carbohydrate 40.2, Fiber 6.5, Sugar 10.8, Protein 3.5
ROASTED SQUASH & RED ONION PASTA
Make and share this Roasted Squash & Red Onion Pasta recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/gas 6/fan 180°C
- Peel and deseed the squash; cut it into mouthful-sized chunks and tip into a roasting tin.
- Peel the onions, leaving the root intact.
- Cut each, through the root, into eight wedges and put them in the tin.
- Add the garlic to the tin with 2 tablespoons of olive oil.
- Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening.
- Roast for 45 minutes, until everything has browned nicely.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet.
- Drain the pasta, reserving about 4 tbsp of the cooking water.
- Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly.
- Tip in the pasta and toss well.
- Serve with a sprinkling of freshly grated Parmesan.
Nutrition Facts : Calories 596.2, Fat 10.6, SaturatedFat 5.6, Cholesterol 30.8, Sodium 30.1, Carbohydrate 122.2, Fiber 18.6, Sugar 12.4, Protein 11.9
AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION
This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
- Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.
Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg
ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION
This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side.
Provided by lolablitz
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400.
- Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
- Roast veggies for 20 minutes or until crisp-tender.
- Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
- Toss with roasted veggies and serve.
Nutrition Facts : Calories 109.1, Fat 7.4, SaturatedFat 1.1, Sodium 42, Carbohydrate 10.1, Fiber 3.3, Sugar 5.8, Protein 3
More about "roasted squash red onion pasta food"
FETTUCCINE WITH ROASTED SQUASH, BACON, AND RED ONION …
From gffmag.com
ROASTED BUTTERNUT SQUASH PASTA - MINIMALIST BAKER …
From minimalistbaker.com
SQUASH AND ONIONS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
SQUASH AND CARAMELISED ONION PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
ROASTED SQUASH, ALMOND AND ONION TAGLIATELLE - TESCO …
From realfood.tesco.com
OVEN ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE
From giveitsomethyme.com
ROASTED BUTTERNUT SQUASH AND RED ONION WITH TAHINI AND …
From seriouseats.com
SPICE ROASTED BUTTERNUT SQUASH AND RED ONIONS RECIPE - FOOD …
From foodnewsnews.com
ROASTED SQUASH, RED ONIONS AND SUMAC | LEANNE CITRONE
From leannecitrone.com
ROASTED BUTTERNUT SQUASH AND RED ONION WITH TAHINI AND ZA’ATAR
From amateurgourmet.com
ROASTED BUTTERNUT SQUASH PASTA SAUCE - KIKKOMAN FOOD SERVICES
From kikkomanusa.com
ROASTED BUTTERNUT SQUASH AND RED ONIONS - CIAO CHOW LINDA
From ciaochowlinda.com
ROASTED BUTTERNUT SQUASH AND RED ONION - PARADE: ENTERTAINMENT, …
From parade.com
ROASTED SQUASH & RED ONION PASTA - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
ROASTED SUMMER SQUASH WITH SWEET PEPPERS AND ONION
From melissassouthernstylekitchen.com
ROASTED BUTTERNUT SQUASH WITH ONIONS, BROWN BUTTER AND ... - FOOD …
From foodandwine.com
BAKED PENNE WITH ROASTED SQUASH, CARAMELIZED ONIONS AND RICOTTA
From mvmagazine.com
ROASTED BUTTERNUT SQUASH WITH RED ONION, TAHINI AND ZA'ATAR
From finefoodsblog.com
ROASTED SQUASH & RED ONION PASTA | VEGETABLE DISHES, ROASTED …
From pinterest.co.uk
ROASTED RED ONION AND SQUASH PASTA RECIPE - FOOD.COM
From food.com
ROASTED SPAGHETTI SQUASH - BELLY FULL
From bellyfull.net
ROASTED BALSAMIC RED ONIONS AND DELICATA SQUASH
From camilleinthekitchen.com
ROASTED SQUASH AND ONIONS - RICARDO
From ricardocuisine.com
ROASTED SQUASH WITH RED ONION, OREGANO AND MINT - FOOD & WINE
From foodandwine.com
RED ONION AND BUTTERNUT SQUASH RECIPES (257) - SUPERCOOK
From supercook.com
ROASTED BUTTERNUT SQUASH WITH APPLES AND ONIONS - REFORM JUDAISM
From reformjudaism.org
ROASTED RED ONIONS AND DELICATA SQUASH RECIPE | MYRECIPES
From myrecipes.com
YELLOW SQUASH RIBBONS WITH RED ONION & PARMESAN RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love