Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light October 2001

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Credit: Randy Mayor; Jen Rotenstreich

Recipe Summary test

hands-on:
25 mins
total:
45 mins
Yield:
4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • 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.

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.

Nutrition Facts

322 calories; fat 12g; saturated fat 3.9g; mono fat 6.1g; poly fat 0.9g; protein 12g; carbohydrates 42.8g; fiber 3.2g; cholesterol 68mg; iron 2.4mg; sodium 677mg; calcium 227mg.
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