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Pasta with Roasted Butternut Squash and Shallots

Randy Mayor; Jen Rotenstreich
Hands-on time 25 mins
Total time 45 mins
Yield 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 2 tablespoons cheese)
Nutty cheese with caramelized roasted shallots and squash get just the right hint of herbs from sage. Serving over elegant pappardelle pasta gives it an elegant look and perfect bite to match the delicately roasted topping.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 475°.

  2. 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.

  3. 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.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.