Pasta with Roasted Butternut Squash and Shallots
Cooking Light, OCTOBER 2001
- 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 (Mom likes whole wheat 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);
- IRON 1.4mg;
- CHOLESTEROL 5mg;
- CALCIUM 137mg;
- CARBOHYDRATE 39.4g;
- SODIUM 713mg;
- PROTEIN 7.1g;
- FIBER 5.2g
