Roasted Shallot and Butternut Squash Pasta
Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.
Recipe by Cooking Light January 2006
Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.
We thought this recipe was okay, but not worth all the work. It was a little too sweet for our tastes. I did substitute yellow onions for the shallots and sour cream for the creme fraiche, and omitted the garlic. The casserole was huge and the many leftovers are not in demand.