- 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
- 12 ounces uncooked penne (tube-shaped pasta)
- 2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided
- Cooking spray
- 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
How to Make It
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.