Pasta with squash and caramelized onions

Due to the fact that the plaster on the wall where the radiators are intended to be built hasn’t yet dried, we still don’t have any radiators in the downstairs, and the cold I have today is likely in part due to the absence of heat in that area. As a result, I chose a simple midweek supper that we have been enjoying lately and that I hope you like as well.

If I’m being really honest, the inspiration for this spaghetti came from the recipe leftovers from Friday. There are fewer dishes to wash because I caramelized the onions for this recipe in the oven with your squash (or pumpkin). This simplified the preparation of the ingredients.

I think the flavor combination of sweet roasted squash (or pumpkin) with jammy balsamic red onion is fantastic. For a warm, autumn-inspired midweek meal, I also added some dark green vegetables (lacinato kale, but spinach is also wonderful) and a delicious sprinkle of toasted hazelnuts. I’m hoping you’ll agree.

INGREDIENTS

400 g/1/4 oz of firm pumpkin or butternut squash that has been peeled
To taste, add salt and black pepper.
thinly sliced, peeled, and one big red onion
1-2 teaspoons of sugar, taste-tested
Balsamic vinegar, 2 tbsp.
three destemmed and finely shredded lacinato kale leaves
1 big clove of chopped garlic
a teaspoon of nutritious yeast
200 g/7 oz of penne pasta (GF if necessary), wholewheat pasta, a generous teaspoon of chilli flakes (I used fine Korean chilli flakes), optional chopped toasted hazelnuts, and serving suggestions

METHOD for Pasta with squash and caramelized onions
Grab a large baking pan and preheat the oven to 200° C or 390° F.
Your squash or pumpkin should be diced uniformly. Add around 2 teaspoons of olive oil and some salt. Place on a large baking sheet, leaving a third of the sheet empty.
On the same baking sheet, spread 4 tablespoons of olive oil over the onion slices. While the onion slices should overlap to keep them wet, the squash/pumpkin pieces should be fanned out as far as possible to obtain a good char.
Give them a good toss at the 15-minute mark and bake for around 30 minutes. Your squash or pumpkin should be ready after 30 minutes; if so, take it from the baking dish.

Cooked onions should be liberally sprinkled with salt and sugar and then covered with balsamic vinegar. Afterward, bake for a further ten to fifteen minutes, stirring the onion once halfway through (approx. 7 minutes in).

Cook the pasta until it is just shy of becoming al dente in plenty of water. Add kale to the pasta along with around 2 tablespoons of the reserved cooking water 1.5 minutes before the time is up. After one more minute of cooking, drain.

In a nonstick pan, warm 4 teaspoons of oil (I like to use a stainless steel one for this dish). Add the garlic, stir often, and let it cook on a very low heat. Avoid letting it brown since it will taste harsh.

 

Add nutritional yeast, a healthy amount of salt, and about 2 tablespoons of the pasta boiling water you previously saved after the garlic is aromatic and soft. To create a thin emulsion that will coat your pasta, combine everything in a bowl and stir well.

Divide between two bowls, top with toasted hazelnuts and red pepper flakes (if using).