Butternut Squash and Sweet Onion Rotini

It's been a long week, and I was craving comfort food. I also wanted to use up the veggies in my fridge before they went bad, and I discovered butternut squash the other day hidden behind the milk. I had been thinking about how good fettucine alfredo would taste during my corporate tax class, and tonight, staring into the fridge, the two ideas melded.


Butternut Squash and Sweet Onion Rotini

1 medium butternut squash, peeled and diced
2 large sweet onions, cut into medium sized strips
1 box (14.5 oz.) of Barilla Plus Rotini (you can use any, but I love this stuff)
1 Tbsp. garlic salt
4-5 cloves garlic, minced
1 c. heavy cream
Olive Oil for drizzling
Salt & pepper for sprinkling
Grated parmesan for serving

Preheat the oven to 400F. Into a jellyroll pan, spread the squash and onions in a single layer. Drizzle with olive oil, and sprinkle liberally with salt and pepper. Cover tightly with aluminum foil and place into oven. Roast until the squash is tender (test with a fork) and the onions are translucent, approximately 30-40 minutes.

Meanwhile, bring a pot of water to a boil. Add the Rotini and the garlic salt to the water, and cook for 10 minutes, as instructed on the box. While the pasta is cooking, drizzle a little olive oil and let it heat in a saute pan. Once the pan is hot and the oil is shimmery, add the garlic and cook for 1-2 minutes, being careful not to burn it.

Drain the pasta. Return to the pan. When the vegetables are done, mix the garlic, squash, onion, and heavy cream together in the pan with the pasta. When serving, top with grated parmesan and pepper to taste.