Butternut Squash and Caramelized Onion Fusilli

Ingredients

• Yellow onionsMedium; thinly slice and slowly caramelize.1.5 whole
• Garlic clovesTwo for squash sauce and two for crisp breadcrumbs.3 cloves
• Parmesan cheeseVegetarian microbial-rennet Parmesan; finely grate into pasta.2.25 oz
• Butternut squashMedium, approximately 2.5 lb whole; peel, seed, and roast flesh until silky.1 whole
• Olive oilDivide among squash, caramelized onions, and breadcrumbs.3 tbsp
• Plain breadcrumbsToast with garlic and olive oil until crisp; choose unseasoned breadcrumbs.0.333 cup
• FusilliDry weight; reserve pasta cooking water to loosen squash sauce.9 oz

Instructions

1. Heat the oven to 425°F (220°C). Peel and seed the squash, then cut into roughly ¾-inch cubes. Thinly slice the onions, mince the garlic, and finely grate the Parmesan.
2. Toss the squash with half the olive oil, salt, and black pepper on a large baking sheet. Spread into a single layer and roast for 30–40 minutes, turning once, until lightly browned and easily crushed with a fork.
3. Meanwhile, heat one quarter of the olive oil in a wide skillet over medium heat. Add the onions and a pinch of salt. Cook for 5 minutes, then reduce to medium-low and cook for another 30–40 minutes, stirring regularly, until deeply golden and soft. Add a splash of water whenever the pan becomes dry or the onions begin sticking.
4. In a small skillet, heat the remaining olive oil over medium-low heat. Add half the garlic and stir for about 30 seconds, just until fragrant. Add the breadcrumbs and toast for 3–5 minutes, stirring frequently, until golden and crisp. Transfer to a bowl immediately.
5. Near the end of roasting, bring a large pot of salted water to a boil. Cook the fusilli until al dente according to the package directions. Reserve a generous mugful of cooking water before draining.
6. Stir the remaining garlic into the caramelized onions and cook for 1 minute over low heat. Add the roasted squash and a splash of reserved pasta water. Mash the squash thoroughly with a potato masher or sturdy spoon, adding more pasta water gradually until it forms a thick, silky sauce.
7. Add the drained fusilli and toss over low heat until coated. Remove from the heat and stir in all the Parmesan, adding reserved pasta water a little at a time until the sauce is glossy and flows around the spirals. Taste and adjust salt and black pepper. Divide among 3 bowls and scatter the garlic breadcrumbs over each serving.