Roasted Butternut Squash and Shallots with Pasta

3 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Butternut Squash and Shallots with Pasta calories by ingredient
Report Inappropriate Recipe

Submitted by:


A simple yet delicious vegetarian meal. A simple yet delicious vegetarian meal.
Number of Servings: 4


    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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.