Excellent side dish or main light meal - its a hit whether you make it with pasta or rice noodles. It was the perfect side dish for Osso Bucco; our guests loved it.
Pasta with Roasted Butternut Squash and Shallots
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.
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Total: 45 Minutes
- Calories: 322
- Fat: 12g
- Saturated fat: 3.9g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 0.9g
- Protein: 12g
- Carbohydrate: 42.8g
- Fiber: 3.2g
- Cholesterol: 68mg
- Iron: 2.4mg
- Sodium: 677mg
- Calcium: 227mg
- 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
- 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.
This recipe was updated for the November, 2012 25th anniversary issue.
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