Roasted Fall Vegetable Rigatoni Primavera + Butternut Squash Sauce

No-fail caramelized onions and a creamy, veggie-heavy pasta

I love a good pasta primavera, though it’s typically a spring/summer dish (it literally translates to “spring pasta”), and whenever fall comes around I love pasta in a butternut squash sauce. This recipe is a marriage of the two. Roasted seasonal(ish) vegetables and sweet and savory caramelized onions mixed with rigatoni in a creamy, velvety butternut squash sauce. You can add whatever veg you’re feeling — I did roasted butternut squash, cherry tomatoes, and button mushrooms. Brussels sprouts or cauliflower would also be a great addition. Roasting the vegetables adds a smoky flavor and crisp texture that brings out all the nuttiness of the squash and the sweetness of the caramelized onions.

Caramelized onions without adding any other liquids is time-consuming, but so worth it to me. Whenever I need some for a recipe, I make a big batch and spread them on everything. The secret is low + slow, and not stirring too often. My recipe for them is below!

The creaminess of this pasta comes from butter and cheese whisked into the butternut squash sauce, but you can add a couple of tablespoons of heavy cream if you want it ultra creamy.