Gemelli with Caramelized Vidalia Onion, Butternut Squash, Pesto & Parmigiano Cheese

South Beach Wine & Food Festival 2018 Recipe

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Ingredients for 8 people

  • 1 box Barilla® Gemelli
  • 2 tablespoons extra virgin olive oil
  • 1 Vidalia onion, thick julienne sliced
  • 1 butternut squash, diced ½ inch pieces
  • ½ jar Barilla® Rustic Basil Pesto
  • 1/3 cup Parmigiano-Reggiano cheese, grated

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  • Bring a large pot of water to boil. Season with salt.
  • Meanwhile, caramelize the onion in a skillet with olive oil, salt and pepper. Set aside.
  • Season butternut squash with oil, salt and pepper and roast in the oven at 400° F, about 15 minutes.
  • Cook pasta according to directions, drain 2 minutes undercooked, reserving 1 cup of water.
  • Finish the cooking process in a skillet with the roasted squash, onion and cooking water as needed.
  • Turn off heat, stir in cheese, pesto and serve immediately.
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