missyd
05-04-2004, 08:38 PM
Pasta with Roasted Butternut Squash & Shallots
3 c. of 1 in. cubed and peeled butternut squash
1 T brown sugar
1 1/2 T olive oil (divided)
1 tsp salt
1/2 tsp pepper
8 shallots, peeled and halved (you can substitute red onion if shallots are pricey or unavailable)
1 tsp dried sage
4 oz pasta (fettuccini works, bowties work well too)
1/4 cup grated parmesan (but this is completely optional!)
Preheat oven to 475.
Combine squash, sugar, 2 1/2 tsp oil, salt, pepper, and shallots in roasting pan. Toss well and bake for 20 minutes or until tender, stirring occasionally.
While squash bakes, cook pasta. Drain. Place cooked pasta in bowl, add 2 tsp of oil and toss well.
Serve squash over pasta. (4 servings)
3 c. of 1 in. cubed and peeled butternut squash
1 T brown sugar
1 1/2 T olive oil (divided)
1 tsp salt
1/2 tsp pepper
8 shallots, peeled and halved (you can substitute red onion if shallots are pricey or unavailable)
1 tsp dried sage
4 oz pasta (fettuccini works, bowties work well too)
1/4 cup grated parmesan (but this is completely optional!)
Preheat oven to 475.
Combine squash, sugar, 2 1/2 tsp oil, salt, pepper, and shallots in roasting pan. Toss well and bake for 20 minutes or until tender, stirring occasionally.
While squash bakes, cook pasta. Drain. Place cooked pasta in bowl, add 2 tsp of oil and toss well.
Serve squash over pasta. (4 servings)