(Originally from Eating Well, October 1996)
- 1 pound butternut or acorn squash, peeled and cut into 1 inch pieces, 1/4 inch thick
- 1 onion, peeled and thinly sliced
- 1 tablespoon slivered fresh sage, or 1 teaspoon dried rubbed sage
- 1 1/2 teaspoons olive oil
- salt and freshly ground black pepper, to taste
- Optional: 1 ounce Canadian or turkey bacon, cut into matchsticks
- 6 oz dried pasta, such as bowties or wheels
- 1 cup diced ripe tomatoes
- 3 tablespoons chopped green olives
- 1/4 cup freshly grated Parmesan cheese
Position rack in lower third of oven. Preheat to 450°F.
Fry bacon and drain. On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15-20 minutes, stirring once, until beginning to brown. Toward the end of baking, stir in bacon.
Meanwhile, cook pasta in a large pot of boiling water (8-10 min). Drain and return to the pot. Add roasted vegetables, tomatoes and olives; toss to combine.
Serve with Parmesan cheese.