Friday, February 8, 2008

Pasta with Roasted Butternut Squash and Shallots

There's something I love about this recipe. I altered it a bit from the original recipe (Cooking Light) because I thought their paltry 4 ounces of pasta was too little. I also use a good sized butternut squash. I cut it in half, scoop out the seeds, use a "Y" peeler to take the skin off, then cube it. I also tend to quarter the shallots because they're so yummy it's good to get more of them throughout the dish.

Pasta with Roasted Butternut Squash and Shallots

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
12-16 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)

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