I am a mean hungry. Some people are mean drunks, but when I’m hungry it’s grouch time. I came home at 5:00 to find no parking spaces because lines mean nothing to people and a front door that sticks. These are trivial matters, but make all the difference when blood sugar levels are low.
Immediately I told Doug I was grumpy and hungry. He knew. I snacked to calm the beast, and waited a little while so we weren’t eating so early I’d need second dinner at 8. (That happens frequently.)
And for tonight we had another Everyday Food magazine meal. Tonight was Roasted Red Onion and Butternut Squash Pasta. What a simple, colorful dish. It’s always nice to see a few vibrant colors in my meal, and not the tutti-frutti comes from a sugar box kind, but the natural colors.
Roasted Red Onion and Squash Pasta
adapted from Everyday Food magazine
serves 4: 25 minutes
2 medium red onions, cut into 6 wedges each, layers separated
1 medium butternut squash, peeled and cut into 1/4-inch pieces
4 cloves of garlic, peeled, left whole and smashed
1 tablespoon olive-oil
coarse salt and pepper
1/2 pound short ridged pasta such as penne
1/4 cup grated fontina cheese
Preheat oven to 450. On a baking sheet toss onions, butternut squash, onions, and garlic with oil. Season with salt and pepper. Spread into even layer and roast until tender, about 25 minutes. Rotate sheet halfway through and toss vegetables.
Meanwhile, in a large pot of boiling salted water, cook pasta according to package. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add vegetables and cheese and toss to combine, adding enough pasta water to create thing sauce that coats pasta. Serve warm.