4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 2 tablespoons cheese)
Randy Mayor; Jen Rotenstreich
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
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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Made to the letter - except, I could only find spinach pappardelle, still tasted great! Portion size is paltry. Served with 1.25 cups pasta and 1 cup butternut/shallot mixture. This felt more like a meal and still low cal. Great dish, will be making this often, such a great alternative to pasta with tomato.
I love this recipe as a quick, delicious meal to serve during the week. I have also served this for dinner with friends and they all loved it too. I always omit the sage and serve with whatever pasta I have on hand.
Maybe I'm just not a fan of butternut squash, but this dish was strictly "ok" to me. A few modifications... omitted brown sugar as the squash is sweet enough already for me, used spaghetti pasta, & used leek instead of shallots. It was a little better the 2nd day, but I doubt I'll bother with this recipe again.