Roasted Red Onion and Squash Pasta

• 2 medium red onions, cut into 6 wedges each, layers separated
• 1 medium butternut squash, peeled and cut into 3/4-inch pieces
• 1 tablespoon fresh sage, coarsley chopped
• 1 tablespoon olive oil, extra virgin
• salt, to taste
• ground pepper, to taste
• 12 lb rigatoni pasta
• 12 cup Fontina cheese, grated (2 ounces)

1. Preheat oven to 450 degrees.
2. On a rimmed baking sheet, toss onions, squash and sage with oil.
3. Season with salt and pepper.
4. Arrange in a single layer and roast until tender, about 25 minutes, rotating sheet and tossing vegetables halfway through.
5. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions.
6. Reserve 1/2 cup pasta water; drain pasta and return to pot.
7. Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.

red onions, butternut squash, fresh sage, olive oil, salt, ground pepper, rigatoni pasta, fontina cheese

Taken from www.food.com/recipe/roasted-red-onion-and-squash-pasta-506923 (may not work)