- 4
0/5
(0 Votes)
Ingredients
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon dark brown sugar
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 shallots, peeled and halved lengthwise
- 1 teaspoon sage
- 4 ounces pappardelle, uncooked
- 1/4 cup parmesan cheese
Preparation
Step 1
1. Heat oven to 475.
2. Toss together squash, sugar, 2 1/2 tsps oil, s&p and shallots, bake 20 mins, or until tender, stirring occasionally. Stir in sage.
3. Cook pasta, drain, toss with 2 tsp oil. Toss with squash, sprinkle with cheese.
This was really very good and sort of different. I prepared the squash as directed, adding just a bit more sugar (since I only had light brown sugar on hand) and tripling the sage. Then served it over lowfat cheese and spinach ravioli, instead of the pappardelle. Was looking for something different to do with the ravioli and I’d use this again in a heartbeat. Delicious!
used dried sage - but 1 tbsp
Just delicious and easy and wonderful