Randy Mayor; Jen Rotenstreich
Hands-on Time
25 Mins
Total Time
45 Mins
4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 2 tablespoons cheese)

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.

How to Make It

Step 1

Preheat oven to 475°.

Step 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.

Step 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.

Chef's Notes

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews


October 09, 2015
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.

IowaVegan's Review

October 16, 2013

dhatch5's Review

April 23, 2013
Excellent side dish or main light meal - its a hit whether you make it with pasta or rice noodles. It was the perfect side dish for Osso Bucco; our guests loved it.

janetgt12's Review

January 03, 2013
I thought this recipe was fantastic. I only thought that the serving size was too small!

CandaceCH's Review

October 10, 2011
Surprisingly simple and delicious! It took me a bit of time because I cubed a whole butternut squash myself, but once that was out of the way, the rest went smoothly :)

evemarie's Review

February 16, 2011
Poor texture... did not like. Would not make again.

flowerpot916's Review

January 27, 2011
Loved, loved this recipe. I followed the recipe as written even down to the pasta. Perfect flavor. Perfect weeknight meal. Will make this often.

loblue's Review

October 02, 2010
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.

veryslowcook's Review

October 02, 2010
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.

shankanela's Review

November 13, 2009
This is one of my favorite dishes to serve when we have guests because everyone raves over it. I often serve it as a pasta appetizer. It is easy to make so I make it for weeknite dinners as well.