Pasta with Roasted Butternut Squash and Shallots

By Beepers

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.
From Cooking Light - 322 calories per serving

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 475°.
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.
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.