Pasta with Roasted Butternut Squash and Shallots Recipe Print Page

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Photo by: Randy Mayor; Jen Rotenstreich

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.

Cooking Light OCTOBER 2001

Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 2 tablespoons cheese)
Hands-on:25 Minutes
Total:45 Minutes

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

Preparation

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.

Note:

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

Nutritional Information

Amount per serving

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

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Pasta with Roasted Butternut Squash and Shallots recipe