Roasted Shallot and Butternut Squash Pasta

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 24%
  • Fat: 12.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1g
  • Protein: 15g
  • Carbohydrate: 80.8g
  • Fiber: 7.5g
  • Cholesterol: 16mg
  • Iron: 4.3mg
  • Sodium: 386mg
  • Calcium: 276mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. Reduce oven temperature to 350°.
  4. 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.
  5. Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.
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