caramelized onion fettuccini with roasted acorn squash

I thought this meal was going to be really hard to make at first; when I see two 40 minute instructions, I tend to want to throw in the towel immediately. But I'm glad I trucked through because the recipe was actually simple and the meal was incredible. From: A Couple Cooks.


  • 3 medium yellow onions
  • 3 large chard leaves
  • 2 T olive oil
  • 1 acorn squash
  • 4 cloves garlic
  • 1 T olive oil
  • ½ T balsamic vinegar
  • ¼ t dried thyme
  • ¼ t kosher salt
  • Fresh ground pepper
  • 8 ounces whole wheat fettuccine noodles
  • Walnuts (optional)
  • Parmesan cheese, to garnish
  • Preheat oven to 425
  • Cut the onions into very thin slices. Heat 2 T olive oil in a large pan over medium heat. Cook and caramelize onions for 40-50 minutes. Your house will smell like a dream. When that is done, chop the stems off the chard, cut up the leaves and throw them into the pot with the onions to warm.
  • In the mean time, cut the squash in half and microwave for about a minute to soften. Then cut in wedges and place in a large bowl. Coat with 1 T olive oil, the balsamic vinegar, minced garlic, thyme, salt and pepper. Put on a lined or sprayed baking sheet and bake for 40 minutes (or until tender).
  • About 20 minutes into your onions and squash, cook up some pasta and toss with a little olive oil. We used Trader Joes spinach and chives linguine, but really any pasta will work.
  • Serve the pasta topped with the onion and chard, with the squash on the side. Garnish with parm and you have yourself a delicious fall meal. Serves 3 well-fed.