This vegetarian pasta dish is full of fall flavor with chunks of squash and earthy sage and the sweetness of the roasted shallots. I love the lentils in the dish and such a great way to add some protein. I sprinkled with parm and toasted panko for texture and flavor.
- 8 ounces rigatoni
- 2 cups cooked French lentils
- 6 shallots, quartered
- 1 acorn squash,sliced in 1/2 inch slices and seeded
- 1/4 cup parmesan, plus more for serving
- Olive oil for roasting
- Kosher salt and pepper
- 1/2 cup toasted panko
- 1 bunch fresh sage, roughly chopped (about 1/4 cup)
Preheat oven to 350. Line 2 baking sheets with parchment. Toss the shallots in a couple of tablespoons of olive oil, salt and pepper and a little garlic powder. Roast for about 40 minutes, tossing occasionally and allowing to brown slightly and caramelize on edges. Remove from oven, raise temperature to 400.
Toss acorn squash with additional 2 tablespoons or so of olive oil and salt and pepper. Roast in oven for about 25 minutes until tender. Remove from oven and once squash is cool enough to handle, cut slices into bite-size pieces.
Prepare pasta according to al dente according to package directions. Reserve about a half a cup of cooking liquid. Drain pasta, and toss with cooked lentils, roasted shallots and acorn squash. Add some cooking liquid and stir in parmesan and fresh sage.
Divide pasta into bowls and serve with additional parm and toasted panko if using. Enjoy!