Barilla Gemelli with Caramelized Vidalia Onions, Butternut Squash & Pesto

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Sweet roasted butternut squash and Vidalia onions form the base for a sauce “roasted” in the oven and enhanced by a bright, garlicky cilantro pesto. Looking for a quicker pesto option? Substitute fresh cilantro for the basil in a traditional Italian pesto recipe for a quick, blender pesto.


Step 1

Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain; reserving 3 cups pasta water.

Step 2

Meanwhile, toss the squash and onions with oil. Roast in single layer on sheet pans in 400F standard oven 20-25 min. or until caramelized. Season with salt and pepper to taste.

Step 3

Add pasta to rondeaux. Gently fold in roasted vegetables, pesto and reserved pasta water as needed.

Step 4

Garnish with cheese and fresh basil before serving.


  • 3 lbs. Barilla Gemelli
  • 1/3 cup extra virgin olive oil, divided
  • 3 medium butternut squash, peeled, diced into 1/2-inch pieces
  • 3 Vidalia onions, cut into thin slivers
  • 1-1/2 cups prepared cilantro pesto
  • 4 oz. grated Parmigiano-Reggiano cheese
  • 2/3 cup loosely packed basil leaves, chiffonade
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 347
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 9mg
Sodium 209mg
Total Carbohydrate 50g
Dietary Fiber 8g
Sugars 4g
Protein 11g

Vitamin A 131%
Vitamin C 22%
Calcium 12%
Iron 13%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.