Pasta with Roasted Butternut Squash and Shallots

Pasta with Roasted Butternut Squash and Shallots
By Cooking Light

3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 475°.
Combine the squash, sugar, 2 1/2 teaspoons 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.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

CALORIES 248 (29% from fat); FAT 7.9g (sat 2g,mono 4.5g,poly 0.8g); PROTEIN 7.1g; CHOLESTEROL 5mg; CALCIUM 137mg; SODIUM 713mg; FIBER 5.2g; IRON 1.4mg; CARBOHYDRATE 39.4g

Here's a picture of the squash and shallots in the bowl after they were mixed with the sage:



This was really good. Really, really good. I will definitely want to make this again!! (And no complaints about the lack of meat!) I did use 16 oz. of pasta simply because I have a lot of people to feed. There was pasta left with no squash mixture to put on it but the teenager ate that! 4 oz. of pasta to feed four people (as the recipe indicates) seems like unnecessary corner cutting to me.

The flavor of the shallots was a very nice counterpoint to the sweetness of the squash.