Pasta with Roasted Butternut Squash, Onions and Sage
On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15 to 20 minutes, stirring once, or until the vegetables are beginning to brown. Toward the end of cooking, stir in Canadian bacon.
Meanwhile, cook pasta in a large pot of boiling salted water until a dente, 8 to 10 minutes. Drain and return to the pot
Add the roasted vegetables, tomatoes and olives; toss to combine. Serve with Parmesan cheese.
Makes 2 servings.
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