Pasta with Roasted Butternut Squash

Pasta with Roasted Butternut Squash

From Cooking Light, Oct 2001... via Lynne.
Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

3 cups cubed peeled butternut squash

1 TBL dark brown sugar

1 ½ TBL olive oil, divided

1 tsp salt

½ tsp black pepper

8 shallots, peeled and halved lengthwise

1 TBL chopped fresh or 1 tsp dried rubbed sage

4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine

¼ cup grated fresh Parmesan cheese

Preheat oven to 475

Combine the squash, sugar, 2 ½ tsp 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 salt and fat.  Drain.  Place cooked pasta in a bowl.  Add 2 tsp oil; toss well.  Serve the squash mixture over pasta.  Sprinkle with cheese. 

Yield:  4 servings.