* 1 medium Butternut squash * 1 Tbsp olive oil * 1 pound cooked whole wheat pasta * 1 tsp table salt * 1 tsp black pepper * 2 Tbsp unsalted butter * 1/2 cup shallot(s) * 1 Tbsp fresh sage * 1/4 cup chopped pecans * 1 tsp Kraft 100% Grated Parmesan Cheese
Squash cut into 1/2in cubes (8 cups). Heat oven to 400; toss squash with 1tbsp of olive oil, spread on cookie sheet and sprinkle with salt & pepper. Bake, stirring every 10 mins until slightly caramelized, 30 mins total. Take out of oven and set aside. Cook pasta in boiling water until al dente, drain well. Melt butter with remaining 1/4c olive oil in saucepan over medium high heat until it bubbles. Reduce heat to medium low, add shallot, sage & dash of salt. Cook stirring until shallots are soft (2-3 mins). Turn off heat, add teh squash and pecans. Toss with cooked pasts and serve with parm. cheese
Number of Servings: 10
Recipe submitted by SparkPeople user MAMAOF3KIDDIES.
Exactly the recipe I was looking for! I have a butternut squash sitting on the counter, my sage has sprung back up in the garden, and my youngest son has chosen to not eat meat. The rest of us will have a little chicken along with this. Served with a salad this will be perfect.
My sister and I loved this recipe. It ended up making enough food to fill two casserole dishes and I had to give some away. I think next time I will use less pasta to save even more calories and not have tons of leftovers.
My husband and I loved this meal. My two sons did not care for it, but they are not squash-lovers. My husband who typically does not like squash or pecans said that it was a perfect light meal that would be good anytime of the year (not too heavy, not too light).
This was an ok recipe. My boyfriend really liked it, but me and my daughter just thought it was alright. It took a lot of prep work with peeling the squah, and I even did after I baked it. Maybe I should have cut bigger chunks. It was a light, simple dish.
It was really tasty. My six year old even enjoyed it. It was easy to make and my hunger was satisfied for a longer peiod of time after eating. I will be making this again and sharing it with my friends.
very easy to make and sooo delicious! remember to take the skin off the squash! it might be easier to peel off after baking, so you cut the cubes a little larger at first. :) i learned the hard way.