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.
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
How to Make It
Preheat oven to 475°.
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.
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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Made to the letter - except, I could only find spinach pappardelle, still tasted great! Portion size is paltry. Served with 1.25 cups pasta and 1 cup butternut/shallot mixture. This felt more like a meal and still low cal. Great dish, will be making this often, such a great alternative to pasta with tomato.
I love this recipe as a quick, delicious meal to serve during the week. I have also served this for dinner with friends and they all loved it too. I always omit the sage and serve with whatever pasta I have on hand.
Maybe I'm just not a fan of butternut squash, but this dish was strictly "ok" to me. A few modifications... omitted brown sugar as the squash is sweet enough already for me, used spaghetti pasta, & used leek instead of shallots. It was a little better the 2nd day, but I doubt I'll bother with this recipe again.