Roasted Shallot and Butternut Squash Pasta

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