INSTRUCTIONS

1. Preheat the oven to 425°F

2. In a large bowl, toss the squash with the olive oil, salt and pepper. Spread on a parchment-lined baking sheet and roast in the upper half of the oven until the squash is tender.

3. In a pan, on medium heat, place the olive oil and onions. Sauté until they are golden.

4. While vegetables cook, bring a large pot of salted water to a boil, and cook the pasta until tender, 8 minutes. Drain and rinse the pasta and transfer it to a large
serving bowl.

5. Sage Oil -(Heat EVOO & Sage on low flame)

6. Add the squash and onions to the pasta, then pour the sage oil over the bowl, tossing to coat the pasta and vegetables.

7. Top with the parmesan cheese. Finish with a bit more salt, freshly ground pepper, and herb mix.

Be sure to watch next Tuesday for another quick and delicious recipe. Shop at www.elmcitymarketdelivers.com

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