Energy lunch - fusili con zucca arrosto e mascarpone

This pasta brings you an intense orange colour of butternut squash, richness of mascarpone and distinct taste of smoked cheese ... it's energy saver when it comes to your time - takes as little as 10 minutes of active preparation (around 20 minutes alltogether because of  waiting for the squash to roast). It's the pasta that I keep making over and over again - at least once a week we eat it for lunch.
I've meant to publish it earlier, but the perfect moment came now - when it serves as an energy boost for me to fight the virus (I'm almost the winner!) and as comfort food - I cannot imagine a thing you can do wrong when preparing this pasta. The amounts I'm giving are approximate - every time I use a bit different amount of pasta / onions/ squash, yet, the dish is still yummy. If you're truly hungry- double the amount of smoked cheese. The main inspiration comes from Good Food recipe. 

Fusili with Roasted Butternut Squash and Mascarpone
Fusili con zucca arrosto e mascarpone

Serves 2.

200g fusili (or other type of pasta)
around 500g butternut squash
1 red onion
2 garlic cloves
70g smoked cheese
2-3 tablespoons mascarpone
few tablespoons olive oil
to season: salt, freshly ground pepper

1. Preheat the oven to 200°C
2. Peel, deseed and cube butternut squash. tip into the roasting tin. Peel & chop onion and garlic. Mix with the squash, sprinkle generously with olive oil and season (also generously) with salt and pepper.  Roast for 20 -25 minutes until the vegetables are soft and have light brown edges.
3. In the meantime: cook the pasta according to the instruction on the packaging. Once cooked, drain and add 2-3 tablespoons mascarpone.
4. When the vegetables are roasted, add them to pasta and serve with grated smoked cheese & freshly ground pepper. (and a glass of good white dry wine :) ).