Spiral Pasta With Roasted Pumpkin and Plum Tomatoes

6 cups peeled and cubed sugar pumpkin or butternut squash

2 medium yellow onions, peeled and thinly sliced

2½

tablespoons extra-virgin olive, divided

½

teaspoon kosher salt (or to taste)

½

teaspoon ground black pepper (or to taste)

4 plum tomatoes, cored and diced

⅓

cup fresh sage leaves or 1 tablespoon dried rubbed sage

12 ounces whole-grain spiral pasta

¼

cup grated parmesan cheese

Heat the oven to 450 degrees. Position a rack in the lower third of oven.

On a rimmed baking sheet, toss the pumpkin with the onions and 11/2 tablespoons of the oil. Season with salt and pepper. Spread the pumpkin in an even layer and roast until the vegetables are beginning to brown, about 15-20 minutes.

Stir in the tomatoes and sage, then roast, stirring once, until all the vegetables are browned and tender, about 10 minutes longer.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and toss with the remaining 1 tablespoon of oil. Add the roasted vegetables and toss gently to combine.

Season with additional salt and pepper, if desired, and serve sprinkled with cheese.

Serves four.

@Recipe nutrition:Nutrition values per serving: 483 calories, 12 g fat (3 g saturated), 83 g carbohydrate, 10 g fiber, 18 g protein, 5 mg cholesterol, 859 mg sodium.