Roasted Shallot and Butternut Squash Pasta

Roasted Shallot and Butternut Squash Pasta Recipe
Photo: Jan Smith
Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 475
Caloriesfromfat 24 %
Fat 12.7 g
Satfat 4.3 g
Monofat 6.3 g
Polyfat 1 g
Protein 15 g
Carbohydrate 80.8 g
Fiber 7.5 g
Cholesterol 16 mg
Iron 4.3 mg
Sodium 386 mg
Calcium 276 mg

Ingredients

Squash:
3 tablespoons olive oil, divided
3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)
8 shallots, peeled (about 1/2 pound)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh sage
2 tablespoons crème fraîche
2 tablespoons dry white wine
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
Pasta:
12 ounces uncooked penne (tube-shaped pasta)
2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided
Cooking spray

Preparation

Preheat oven to 375°.

To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.

Reduce oven temperature to 350°.

To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.

Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.

Note:

Jennifer Martinkus,

January 2006
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