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Pasta With Roasted Butternut Squash, Onions & Sage

main dishes, pastanoodle

1 pound butternut or acorn squash; peeled
--cut into 1-inch pieces
--1/4 inch thick
--about 1 1/2 cups
1 onion; peeled and thinly
-- sliced
1 tablespoon slivered fresh sage leaves
--or 1 teaspoon dried rubbed sage
1 1/2 teaspoon olive oil
salt & freshly ground black pepper; to taste
1 ounce canadian bacon; cut into
-- matchsticks
--1/4 cup
6 ounces dried pasta
--such as bow ties or wheels
1 cup diced ripe tomatoes
3 tablespoons chopped green olives
1/4 cup freshly grated parmesan cheese

1. Position rack in lower third of oven. Preheat oven to 450F.

2. On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15 to 20 minutes, stirring once, or until the vegetables are beginning to brown. Toward the end of cooking, stir in Canadian bacon.

3. Meanwhile, cook pasta in a large pot of boiling salted water until a dente, 8 to 10 minutes. Drain and return to the pot Add the roasted vegetables, tomatoes and olives; toss to combine. Serve with Parmesan cheese.

Makes 2 servings.

550 calories per serving: 21 grams protein, 10 grams fat (2.7 grams saturated fat), 97 grams carbohydrate; 900 mg sodium; 14 mg cholesterol; 5 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 2 servings

Preparation Time: 0:00

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