1 cup Parmesan cheese, finely grated (plus extra for garnish)
Fresh basil, to garnish
Black pepper, to taste
Preheat oven to 425°. Place butternut squash and sliced onion on a large baking sheet. Coat squash with coarse salt and olive oil. Roast until tender, 25 to 30 minutes, tossing halfway through.
Meanwhile, cook pasta according to package instructions.
Once the squash and onions are roasted, place them in a large bowl and roughly blend them with an immersion blender.
Toss the blended squash and onion with crushed red pepper and Victoria® Vodka Sauce in a large skillet. Add the cooked pasta and 1 cup Parmesan cheese to the mixture and toss until pasta is evenly coated.
Serve hot, topped with additional cheese and garnished with basil.