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butternut squash brown sugar olive oil salt freshly ground black pepper shallots fresh sage Pasta Parmesan cheese
Viewed: 24 - Published at: a year agoIngredients
- 3 cups (1-inch) cubed peeled butternut squash
- 1 tablespoon dark brown sugar
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 shallots, peeled and halved lengthwise (about 1/2 pound)
- 1 tablespoon chopped fresh sage
- 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Method
- Preheat oven to 475°.
- Combine squash, sugar, 1 tablespoon 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.
- Cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add remaining 1 tablespoon oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese.
- This recipe was updated for the November, 2012 25th anniversary issue.
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- , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
