- 3 cups (1-inch) cubed peeled butternut squash
- 1 tablespoon dark brown sugar
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 shallots, peeled and halved lengthwise (about 1/2 pound)
- 1 tablespoon chopped fresh sage
- 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- calories 322
- fat 12 g
- satfat 3.9 g
- monofat 6.1 g
- polyfat 0.9 g
- protein 12 g
- carbohydrate 42.8 g
- fiber 3.2 g
- cholesterol 68 mg
- iron 2.4 mg
- sodium 677 mg
- calcium 227 mg
How to Make It
Preheat oven to 475°.
Combine squash, sugar, 1 tablespoon 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.
Cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add remaining 1 tablespoon oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese.
This recipe was updated for the November, 2012 25th anniversary issue.
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