Fusilli Pasta with Roasted Pumpkin and Plum Tomatoes

I saw a recipe for this in my local newspaper the other day and knew I needed to try it.  Let me tell you, it is so much better than I imagined it would be !  I can’t wait to make it again.

Fusilli Pasta with Roasted Pumpkin and Plum Tomatoes

Serves: 4

6 cups peeled and cubed sugar pumpkin or butternut squash

2 medium yellow onions, peeled and thinly sliced

2 1/2 Tbl olive oil

1/2 tsp kosher salt

1/2 tsp ground black pepper

4 plum tomatoes, diced

1/3 cup fresh sage leaves or 1 tablespoon dried rubbed sage

12 ounces whole wheat Fusilli (or other spiral pasta)

1/4 cup grated parm chese

Directions:

1) Heat oven to 450 degrees.

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

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

4) Meanwhile, bring a large pot of salted water to a boil and cook the pasta.

5) Drain pasta.  Toss with remaining 1 Tablespoon of Olive Oil.  Add the roasted vegetables and toss gently to combine.

6) Serve.  Sprinkle with Parm Cheese.

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*Note: This is not a pumpkin that you typically buy for carving/decorations.  This is a cooking/sugar pumpkin.

It did take some time to cut through this pumpkin.  I was thinking next time I could probably cut it in half and roast it in the oven for a couple of minutes to soften it up and then cube it.

These pictures do this meal no justice whatsoever…

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This recipe is not to be missed.  I highly recommend that you give it a shot.  The parmesan cheese on top made ALL OF THE DIFFERENCE.  I would say it is completely necessary for this dish.  In my pictures, I had not added the cheese yet.

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