Roasted Shallot and Butternut Squash Pasta

Ingredients

• ¹/₃ cup fat-free, less-sodium chicken broth
• 3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)
• 2 tablespoons dry white wine
• 1 teaspoon kosher salt
• ¹/₃ cup fat-free, less-sodium chicken broth
• 3 tablespoons olive oil, divided
• 2 garlic cloves, chopped
• + 23 more ingredients
• • 3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)
  • 8 shallots, peeled (about 1/2 pound)
  • 2 tablespoons crème fraîche
  • 12 ounces uncooked penne (tube-shaped pasta)
  • Squash:
  • ²/₃ cup (about 2 1/2 ounces) shredded Asiago cheese, divided
  • ²/₃ cup (about 2 1/2 ounces) shredded Asiago cheese, divided
  • 2 tablespoons chopped fresh sage
  • ¾ teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • Squash:
  • 2 tablespoons crème fraîche
  • Cooking spray
  • 8 shallots, peeled (about 1/2 pound)
  • 3 tablespoons olive oil, divided
  • Cooking spray
  • 2 tablespoons dry white wine
  • 1 teaspoon kosher salt
  • Pasta:
  • Pasta:
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh sage
  • 12 ounces uncooked penne (tube-shaped pasta)

Preheat oven to 375°. To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tables...

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