Recipe: Spiral Pasta with Roasted Pumpkin and Plum Tomatoes

SPIRAL PASTA WITH ROASTED PUMPKIN AND PLUM TOMATOES

6 cups peeled and cubed sugar pumpkin (or butternut squash)
2 medium yellow onions, peeled and thinly sliced
2 1/2 tablespoons extra-virgin olive, divided use
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
4 plum tomatoes, cored and diced
1/3 cup fresh sage leaves (or 1 tablespoon dried rubbed sage)
12 ounces whole-grain spiral pasta, uncooked
1/4 cup grated Parmesan cheese (for serving)

Heat the oven to 450 degrees F. Position a rack in the lower third of oven.

On a rimmed baking sheet, toss the pumpkin or squash with the onions and 1 1/2 tablespoons of the oil. Season with salt and pepper. Spread in an even layer and roast until the vegetables are beginning to brown, about 15 to 20 minutes.

Stir in the tomatoes and sage, then roast, stirring once, until all the vegetables are browned and tender, about 10 minutes longer.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and toss with the remaining 1 tablespoon of oil.

Add the roasted vegetables to the drained pasta and toss gently to combine. Season with additional salt and pepper, if desired, and serve sprinkled with cheese.

Makes 4 servings
Source: Associated Press, October 20, 2009