2 each acorn squash, cut in half, seeded
3/4 Tbsp salt, divided
3/4 Tbsp ground black pepper, divided
2 Tbsps maple syrup
2 Tbsps fresh lemon juice
2 Tbsps olive oil
1 each sliced sweet onion
3 each garlic cloves, minced
1 cup vegetable broth
1/3 cup sun-dried tomatoes, sliced
12 oz Ronzoni Gluten Free® Rotini
3 cups baby kale
1 cup shredded radicchio
1/3 cup toasted slivered almonds

Cooking Directions:

1. Preheat oven 350 °F, arrange squash halves, (cut-side up) on a rimmed baking sheet. Season with 1/4 tsp each salt and pepper, divided.  Blend maple syrup mixture with lemon juice. Brush 1 Tbsp syrup mixture over the squash; reserve remaining syrup mixture. Roast squash for 1 hour or until fork-tender.

2. Meanwhile, heat oil in a large nonstick skillet set over medium heat. Add onion and remaining salt and pepper; cook stirring occasionally for 10 to 12 minutes. Stir in garlic and reserved syrup mixture; increase heat to medium-high. Cook, stirring often, for 8 minutes or until onions are well caramelized. Stir in broth and sun-dried tomatoes, scrapping up the browned bits from bottom of skillet. Simmer for 2 minutes and remove from heat.

3. Meanwhile, prepare pasta according to package directions. Drain pasta and rinse with warm water*. Toss pasta with onion mixture, kale and radicchio (if using). Spoon pasta mixture into squash "bowls" and sprinkle with almonds (if using) to serve.

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.