Roasted Shallot and Butternut Squash Pasta

Ingredients

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