Pasta with Roasted Butternut Squash and Shallots

Pasta with Roasted Butternut Squash and Shallots
Photo by Randy Mayor

Ingredients

  • 1 teaspoon salt
  • 1 ½ tablespoons olive oil, divided
  • 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
  • ½ teaspoon black pepper
  • 8 shallots, peeled and halved lengthwise (about 1/2 pound)
  • 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
  • 8 shallots, peeled and halved lengthwise (about 1/2 pound)
  • + 11 more ingredients
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
    • 1 tablespoon dark brown sugar
    • 1 ½ tablespoons olive oil, divided
    • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
    • 1 tablespoon dark brown sugar
    • ½ teaspoon black pepper
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 3 cups (1-inch) cubed peeled butternut squash
    • 1 teaspoon salt
    • 3 cups (1-inch) cubed peeled butternut squash

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 s...

View full recipe at My Recipes

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