Fusilli Pasta with Roasted Pumpkin & Plum Tomatoes

I love fall. A lot. One thing I don’t like about fall is how fast it goes by. So in order to celebrate fall to the fullest, I have been making the most of seasonal squash and other fall produce. This recipe incorporates one of my favorite flavors of fall…pumpkin! This is a unique and delicious pasta dish and definitely cannot be missed! I highly recommend that you give it a shot before pumpkins are out of season! If you do decide to make this, you cannot skimp on the parmesan cheese. The sprinkling of parmesan cheese on top makes all of the difference in this pasta dish.

Fusilli Pasta with Roasted Pumpkin & Plum Tomatoes

Serves 4

Ingredients

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)
Spinach (optional)
1/4 cup grated parm cheese

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) Place spinach in colander before draining pasta. Drain pasta into colander (this will quickly wilt your spinach). Alternatively, you can saute the spinach in a separate pan with a bit of olive oil, garlic, salt, & pepper.

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

6) Serve. Sprinkle with Parm Cheese.

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