Good Recipe

Spiral pasta with roasted pumpkin and plum tomatoes

6 cups peeled and cubed sugar pumpkin or butternut squash (this took the longest--we just used a pumpkin out of the garden)
2 med yellow onions thinly sliced
2 1/2 T olive oil, divided
1/2 t salt
1/2 t black pepper
4 plum tomatoes (we just used what we had--I think it was cherry at the time)
1/3 c fresh sage or 1 T dried sage
12 oz whole grain spiral pasta
1/4 c Parmesan cheese

Heat oven to 450 F. Position a rack in the lower third of the oven.
On rimmed baking sheet, toss the pumpkin with the onions and 1 1/2 T oil. Season with salt and pepper. Spread the pumpkin in an even layer and roast until the vegetables are beginning to brown, about 10 minutes longer.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to directions. Drain and toss with remaining T of oil. Add the roasted vetables and toss gently to combine.
Season with addtitional salt and pepper, if desired, and serve sprinkled with cheese.

This was way good. My mom clipped it out of the Salt Lake Tribune and one of the times Andy came down we made it for dinner.