Roasted Butternut Squash and Shallots with Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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 whole-wheat pappardelle (wide ribbon pasta) or fettuccine 1/4 cup (1 ounce) shredded 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)
Number of Servings: 4
Recipe submitted by SparkPeople user THEMNEMOSYNE.
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)
Number of Servings: 4
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 7.1 g
- Cholesterol: 3.6 mg
- Sodium: 767.7 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 2.1 g
- Protein: 7.1 g
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