June 8, 2011
Everyday Food Roasted Red Onion and Squash Pasta
Pasta dishes are a popular favorite in my household. My two boys will pretty much eat any pasta dish put in front of them with few exceptions. I love how fast and easy most pasta dishes, giving me a semi-break during an otherwise busy cooking week. Lately, I have been trying to find new pasta dishes that incorporate more vegetables and vitamins into my children's diet. Recently, Everyday Food had a recipe for Roasted Red Onion and Squash Pasta that promised a quick and nutritious pasta option.
This is an easy recipe to prep. Make sure to have a knife that has been recently sharpened; cutting butternut squash can be hard without the proper knife. Almost all of the major work for this recipe is done in the oven, with only the butternut squash and onion needing to be prepped before being roasted in the oven for 25 minutes. Make sure to adequately salt the pasta water during preparation or this dish will end up undersalted. I was unable to find fontina cheese at my local store so I substituted provolone. I know that they are not the same cheese, but the taste was still good and you work with the ingredients that you are provided (there is no gruyere in my area either, so that option was out also).
I like to have at least one meal a week that is quick to put together in case my day runs out of time completely. This recipe fits this bill, plus it has butternut squash, which is a great way to get my children to eat a larger variety of foods. My husband wasn't a fan of the onions, they come out a little blackened on the ends and texture wasn't to his liking. However, my sons liked this dish and ate the leftovers the next day. I would use this recipe again for a quick weeknight meal, that added new tastes into my children's diet.
For the recipe go to Everyday Food Roasted Red Onion and Squash Pasta.