Pasta with roasted butternut squash and shallots
(from BeSu’s recipe box)
Source: Cooking Light (from RecipeThing user jbreazeale)
Serves 4 peopleCategories: brown sugar, butternut squash, dinner, pasta, sage, shallots, veg
Ingredients
- 3 cups (1-inch) cubed peeled butternut squash
- 1 tablespoon dark brown sugar
- 1 1/2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 shallots, peeled and halved lengthwise (about 1/2 pound)
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions
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Preheat oven to 475°.
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Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.
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While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.